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Emerald Stir Fry

Ingredients 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)
11/2 tsps 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

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