This stir-fry recipe uses fresh orange juice and vinegar to add big flavor while helping to keep the sodium level below 400 milligrams per serving.
1/2 cup brown rice
3 tbsp fresh orange juice
2 tbsp apple cider vinegar
1 tbsp reduced-sodium tamari
1 tbsp coconut sugar
1/2 tsp sriracha, or to taste
2 tsp grape seed oil, divided
1 cup snap peas, halved diagonally
1 cup cubed red bell pepper
3/4 cup fresh pineapple chunks (or frozen and thawed)
4 green onions, sliced into 1-inch lengths
1 5-oz BPA-free can sliced water chestnuts
8 oz extra-firm organic tofu, drained and cubed (½-inch cubes)
1 tsp arrowroot mixed into 1 tsp water
1 tsp toasted sesame oil
To a small saucepan, add rice and 1 cup water and bring to a boil. Cover and reduce heat to a simmer; cook until tender, about 35 to 40 minutes.
Prepare sauce: In a small bowl, whisk together orange juice, vinegar, tamari, coconut sugar and sriracha; set aside.
In a wok or large nonstick skillet on high, heat 1 tsp grape seed oil. Add peas, bell pepper, pineapple, green onion and chestnuts. Stir-fry for 4 minutes then transfer to a plate.
In the same wok on high, heat remaining 1 tsp grape seed oil. Add tofu and cook for 2 minutes per side, or until golden. Return vegetables to the pan and add sauce. When liquid starts to bubble, add arrowroot mixture. Let bubble, about 15 seconds, and then stir to coat all ingredients. Drizzle sesame oil over top. Serve over rice.
The pork and veggies in our quick stir-fry bounce around your taste buds, thanks to a sauce with salty soy, tangy vinegar, spicy ginger and sweet orange juice, all ringing in at less than 350 calories per serving!
Say “so long” to being sick: Just 1 serving of this exotic Lemongrass Coconut Beef Stir-Fry contains more than 60% of your recommended daily value (DV) of vitamin C. An immune-boosting nutrient and antioxidant, vitamin C works to combat free radical damage and helps maintain the health of your heart, joints and skin.