15 citrus stir Recipes

dry whole-wheat noodles, chicken stock, orange marmalade, tamari sauce, ginger root, peeled, ground black pepper to taste, lemon, juiced, peanut oil, skinless, boneless chicken breast halves, cut into thin strips, frozen stir-fry vegetables, thawed

beets, peeled and sliced, carrots, peeled and quartered, olive oil, sea salt, fresh pink grapefruit juice, fresh lemon juice, red wine vinegar, honey, ground ginger, soy sauce, olive oil, preheat oven to 400 degrees f (200 degrees cup)., aside 1/2 cup each of the beets and carrots for the dressing. place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tbsp of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil., bake the vegetables in the preheated oven for 15 minutes., meanwhile , place the reserved beets and carrots into a blender. add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tbsp olive oil. blend until smooth. after the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

oranges, dry sherry, soy sauce, fresh ginger, minced or grated, boneless beef roast, partially frozen, cornstarch, salad oil, stalks celery, thinly sliced diagonally, fresh bean sprout, fresh snow pea

cornstarch, orange juice, balsamic vinegar, garlic cloves, minced, grated orange peel, ground ginger, hot pepper sauce, sliced carrot, julienned sweet red pepper, julienned green pepper, canola oil, sliced fresh mushrooms, snow peas, sliced green onion, salted cashews, hot cooked rice

sirloin strip steak, trimmed, raw , cut into thin strips, soy sauce, divided, fresh orange juice, light brown sugar, apple cider vinegar, orange zest, crushed red pepper flakes, sesame oil, carrots , matchstick-cut, onion, cut into 8 wedges and separated

boneless sirloin steak , cut into thin strips, low-sodium soy sauce, divided, fresh orange juice, light brown sugar, cider vinegar, grated orange rind, crushed red pepper, sesame oil, matchstick-cut carrots, onion, cut into 8 wedges and separated

orange juice, low-sodium teriyaki sauce, ketchup, cornstarch, canola oil, sweet red pepper, seeded and thinly sliced, snow peas, trimmed, chicken tenders , cut into 2-inch pieces, cooked white rice

chinese five spice powder, soy sauce, citrus soy sauce, fat free chicken broth, water, leek , quartered lengthwise, fresh minced ginger, green pepper, sliced, turkey breast tenderloins , cut into strips, minced garlic cloves, frozen stir fry vegetables, citrus soy sauce, chinese five spice powder, cooked wild rice (hot steamed )

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

boneless skinless chicken breasts, sliced into 1/2 inch strips (thawed, if using frozen ), honey, apple cider vinegar (plain vinegar is fine, too), orange juice, soy sauce, cornstarch, extra virgin olive oil, mixed vegetables, cut up (i used sweet onion, orange pepper, and broccoli), rice, cooked

chicken, fresh ginger, minced, garlic, minced, dry chili flakes, soy bean oil or 3 tbsp vegetable oil, heads romaine lettuce, cleaned, fresh orange juice, fresh lime juice, fresh lemon juice, soy sauce, hoisin sauce, scallion, sliced thin, soy sauce

frozen asian stir-fry vegetables (recommended : birds eye), water, toasted sesame oil (recommended : dynasty), fresh sliced mushrooms, crushed garlic (recommended : christopher ranch), chopped fresh cilantro leaves, egg whites, lightly beaten , plus 1 lightly beaten egg white for brushing, cornstarch, gyoza wrappers (recommended : dynasty), citrus ponzu sauce (recommended : kikkoman), chopped fresh chives, minced ginger (recommended : christopher ranch)

chicken , diced into tiny pieces, soy bean oil, fresh ginger, minced, garlic, minced, dry chili flakes, soy sauce, fresh orange juice, fresh lime juice, fresh lemon juice, soy sauce, hoisin sauce, heads romaine lettuce, cleaned, scallion, sliced thin in rings