Orange Glazed Stir Fry

This was really good! I enjoyed the sweet citrus-y flavor.

Orange Glazed Veggie Stir Fry

Serves 2
Serve with rice!

2 garlic cloves
2 green onions, chopped
1 teaspoon fresh ginger, minced
1 TBS orange juice
1 TBS lemon juice
1 1/2 teaspoon rice vinegar
2 TBS soy sauce
1/4 cup water
1/4 cup sugar
Half a red pepper, sliced into strips
2 cups broccoli florets
1 cup sliced mushrooms
20 baby carrots, halved lengthwise
small can of watercress, drained

- In a small bowl, whisk together orange juice, lemon juice, rice vinegar, water, and sugar.

- In a small skillet over medium heat, saute the green onion and ginger. In one minute, add the garlic and saute briefly. Don't let the garlic caramelize- it will get very bitter.

- Meanwhile, in a wok or large skillet, add peppers, broccoli, mushrooms, carrots and watercress over medium heat

- Add the sauce mixture to the garlic, onion and ginger. Reduce heat to a simmer. Simmer for 3 minutes and then add into veggies.

- Cover skillet or wok (I used an upside-down plate, which worked okay). Let sauce reduce with the veggies for a few minutes, and enjoy while hot. Serve over rice to absorb the extra liquid.