orange ginger stir fry

Below zero temperatures making you stir crazy? Warm up with this flavorful and colorful stir-fry! Ginger and cloves provide a wonderful warming sensation, especially when combined with chili paste.  I chose to keep this recipe vegetarian with some hearty tempeh, but chicken, beef or pork would work well also. This recipe fills two bellies generously.

Ingredients:

2 T white rice vinegar
1/2 cup soy sauce
2-3 drops fish sauce
2 tsp chili paste
1 tsp fresh ginger, minced
1 pinch cloves
2 oz Tempeh with flax seeds
2 T toasted sesame oil
1 carrot
1 small onion
1/2 a head broccoli
1 small orange
1 bundle buckwheat noodles
Salt & pepper
Sesame seeds to garnish


In a medium-sized bowl, blend the vinegar, soy sauce, fish sauce and chili paste together. Sprinkle in the ginger and cloves and stir to combine. Place the tempeh in the sauce and ladle to coat. Allow to marinate for 3 - 8 hours.


Heat a frying pan over medium heat. Add the sesame oil. Peel and chop the carrot and add to the pan, stirring to coat. Allow to cook for 5 minutes, stirring occasionally. Chop the onion and add to the pan. Allow to cook until the onion is clear and fragrant, about 5 more minutes. Add the broccoli and cook for another 5 minutes. Meanwhile, pour two cups of water into a sauce pan, salt and bring to a boil. Add the buckwheat noodles and boil for 2-3 minutes.

Add the tempeh and marinade. Toss to coat and cook for 5 minutes. While stir fry is cooking in the sauce, peel and cut the orange into 1 inch segments. Add to the pan and allow to cook an additional 5 minutes. Meanwhile, drain the noodles.

Spoon an even amount of noodles into each bowl. Top with a generous amount of the stir fry, pouring a bit of the sauce over it. Garnish with sesame seeds and serve immediately.