The whole point of stir fries is that they’re quick and easy no-brainer kind of meals. If they take more than twenty minutes…you’re doing something wrong.
My confession of the week (so far) is this: I am a stir fry failure.
It’s true. Just like I’m incapable of having a good less-than-five mile run, I can’t cook a meal in less than an hour.
Forty five minutes on a good day.
I like to tell myself that this is just because I was built for endurance. My legs don’t feel good until they’re at least five miles out, at which point something suddenly clicks (ummm literally…there are a lot of strange sounds that come out of these here legs of mine) and they coast on adrenaline and the best running high that they can muster for the next…one to fifteen miles. (Depending on the day and just how psychotic I’m feeling.)
The same, apparently, goes for my cooking prowess. I flail around aimlessly in the kitchen for the first fifteen minutes trying to figure out why nothing is ever in the right place and chopping eggplant at such a slow pace that it’s as if I don’t want to eat at a rational hour.
And then after thirty minutes of this sort of malingering, I realize exactly how starving I truly am and get serious. This is the part where all hell breaks loose, sesame seeds end up scattered all over my floor, and I find myself licking sesame orange sauce out of my hair.
Don’t be like me.
If you’re a rational human being without this proclivity for making things harder for yourself than they have to be, then this meal will take you all of twenty minutes. And it will be delicious.
It will burst with vibrant citrus flavor and it will taste, unlike most orange sauces, like oranges. Fancy that.
Although the original recipe from The Food Matters Cookbook called for beef, I used tempeh and really loved the nutty flavor paired with the citrus. I also only used 4 oz of bean sprouts instead of 1 1/2 pounds, and added in an eggplant and bell pepper instead. Served over some spinach and brown rice, this made for a really tasty, healthy, filling meal! For the full recipe, head over to Dominica’s blog and for more info about The Food Matters Project, click here.
And if you could take a minute to vote for my barley risotto with roasted brussels sprouts, apples and champagne honey mustard by clicking here it would be much appreciated!
The winner of the mustard giveaway will be chosen on Wednesday, which is also when voting ends (you can vote once a day until then!) so be sure to enter!