Ellie Krieger's Emerald Stir Fry

Added to Recipes on Thu 07/08/2010

Makes 4 servings
1/4 cup low-sodium soy sauce

1/4 cup mirin (Japanese rice wine), or semisweet white wine (such as Riesling)

1/4 cup orange juice

1/4 cup water

2 tbsp rice vinegar

1/4 tsp crushed red pepper flakes

1 tbsp canola oil

3 cloves garlic, minced

1 large bunch broccoli (1 1/4 lbs), trimmed and cut into small florets

1 bunch asparagus (1 lb), trimmed and sliced on diagonal into 2-in pieces

2 cups (8 oz) frozen shelled edamame

2 cups fresh snow peas (6 oz)

1 1/2 tsp cornstarch, dissolved in 1/4 cup cold water

1 tsp toasted sesame oil

3 cups cooked brown rice


Combine the soy sauce, mirin or white wine, orange juice, water, rice vinegar, and red pepper flakes in a small bowl. In a large wok or very large deep skillet the canola oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broccoli, asparagus, edamame, and snow peas. Raise the heat to medium-high, and cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes. Add the mirin-soy mixture and cook, stirring, until the vegetables are crisp-tender, about 4 minutes. Add the dissolved cornstarch and stir to incorporate. Cook until the mixture thickens slightly, an additional 2 minutes. Drizzle with the sesame oil and serve over rice.


Serving size
1 1/2 cups stir-fry
3 tablespoons sauce
3/4 cup cooked brown rice

For more recipes by Ellie Krieger, purchase So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger (John Wiley and Sons, Inc.)