De Ma Cuisine



February 2012



Ginger Citrus Stir Fry – Episode 12

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Main Dishes, Quick and Easy, Rice, This Week's Feast, Vegetables, Vegetarian

Hello Episode 12! Using the contents of my Abundant Harvest Organics box, I made a delicious stir fry. It has carrots, bok choy, broccoli, leeks, and chard.

The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner!

After I made the stir fry, I went to a book signing (with Husband and our friend, Joanna) where I MET JOY THE BAKER!!!!! I’m still squealing a little on the inside.

I got a cookbook, and a spatula signed by her! 🙂

(Next week there will be a giveaway on here, to do with her cookbook.)

Ginger-Citrus Stir Fry

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Citrus meets veggies in a stir fry. And it is good.
  • 1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
  • 1 bunch bok choy, halved or chopped
  • 2 chard leaves, roughly chopped
  • 1 handful mache, roughly chopped
  • 1 leek, chopped into rounds
  • 1 carrot, sliced into ovals
  • 2 oranges, juiced
  • 1 small lemon, juiced
  • 1/4 t ground ginger (fresh would be great too!)
  • 1/8 t red pepper flakes
  • 1 T honey
  • 1 1/4 T cornstarch
  • 1/2 C water (or use more orange juice)
  • 1/8 C (or more) soy sauce
  • salt (opt.)
  • 3 T canola oil
  1. Cook whatever you want to go with the meal – meat, rice/quinoa etc…
  2. Chop veggies.
  3. Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
  4. Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
  5. Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
  6. Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
  7. Serve with rice (or whatever sides you’ve chosen) and enjoy!
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

This week’s episode is sponsored by Abundant Harvest Organics and Molly Jenson.

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