Close
Cook Time:25 minsTotal Time:25 minsServings:6Yield:6 servings, about 1/2 cup eachJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:6Yield:6 servings, about 1/2 cup each
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, about 1/2 cup each
Yield:
6 servings, about 1/2 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
⅓cupfresh orange juice
2tablespoonsreduced-sodium tamari or soy sauce
1tablespoonhoney
1teaspooncornstarch
2tablespoonsextra-virgin olive oil or canola oil
4cupsdiagonally sliced celery (large outer stalks)
1teaspoonfinely chopped fresh ginger
1clovegarlic, finely chopped
¾cuphalved and slivered red onion
¼cupchopped lightly salted dry-roasted peanuts
DirectionsCut orange zest into fine slivers. Whisk orange juice, tamari (or soy sauce), honey and cornstarch in a small bowl until blended.Heat a wok or large skillet over medium-high heat until hot enough to sizzle a drop of water. Add oil, celery and the orange zest. Stir-fry until the celery is crisp-tender, but still bright green, 3 to 4 minutes. Stir in ginger and garlic. Add the orange juice mixture and onion and stir-fry just until the sauce thickens, about 1 minute. Serve sprinkled with peanuts.TipsPeople with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell Magazine, January/February 2012
Directions
Cut orange zest into fine slivers. Whisk orange juice, tamari (or soy sauce), honey and cornstarch in a small bowl until blended.Heat a wok or large skillet over medium-high heat until hot enough to sizzle a drop of water. Add oil, celery and the orange zest. Stir-fry until the celery is crisp-tender, but still bright green, 3 to 4 minutes. Stir in ginger and garlic. Add the orange juice mixture and onion and stir-fry just until the sauce thickens, about 1 minute. Serve sprinkled with peanuts.TipsPeople with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Cut orange zest into fine slivers. Whisk orange juice, tamari (or soy sauce), honey and cornstarch in a small bowl until blended.
Heat a wok or large skillet over medium-high heat until hot enough to sizzle a drop of water. Add oil, celery and the orange zest. Stir-fry until the celery is crisp-tender, but still bright green, 3 to 4 minutes. Stir in ginger and garlic. Add the orange juice mixture and onion and stir-fry just until the sauce thickens, about 1 minute. Serve sprinkled with peanuts.
Tips
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, January/February 2012
Rate ItPrint
Nutrition Facts(per serving)117Calories8gFat10gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
