E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Vegetable Stir Fry Lodge Cast Iron | August 9, 2017 You'll never guess the secret ingredient in this stir fry. It's orange marmalade! Level Intermediate Prep Time 10 minutes Cook Time 30 minutes Serves 2-4 Cook it With Our 6.25 Inch Cast Iron Mini Wok Ingredients Sauce ¼ cup orange marmalade ¼ cup brown sugar 2 tablespoons ginger, finely chopped 1 tablespoon garlic, finely chopped 1 tablespoon sriracha 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons cornstarch 1 tablespoon vegetable oil Stir Fry 1 yellow onion, sliced into ¼-inch pieces 4 large carrots, sliced into ¼-inch pieces 2 cups mushrooms, sliced into ¼-inch pieces 1 , 10-ounce bag snow peas ½ a large Napa cabbage, shredded into ¼-inch strips 1 can water chestnuts, drained, patted dry ¼ cup ¼ cup vegetable oil, divided Directions Combine all ingredients for the sauce in a small bowl and stir. Preheat Cast Iron Mini Wok over medium-high heat for 10 minutes while you chop vegetables. When everything is ready, turn heat up to high and add 1 tablespoon oil to the wok. Stir fry carrots and onions until they soften and are charred on the edges, 3-5 minutes. Remove carrots and onions. Add another tablespoon of oil. Add mushrooms with a pinch of salt. Cook until reduced by half and golden brown. Remove mushrooms from the wok and add snow peas. Cook 1-2 minutes, or until just charred. Remove snow peas from the wok and add the final tablespoon of oil. Add whites of cabbage first and cook for 3-4 minutes, then add greens and cook another 2 minutes. Remove from pan. Add sauce and stir until reduced by half, 1-2 minutes. Then return all the vegetables to the pan. Toss to coat, add water chestnuts. Serve immediately over rice. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Vegetable Stir Fry Lodge Cast Iron | August 9, 2017 You'll never guess the secret ingredient in this stir fry. It's orange marmalade! Level Intermediate Prep Time 10 minutes Cook Time 30 minutes Serves 2-4 Cook it With Our 6.25 Inch Cast Iron Mini Wok Ingredients Sauce ¼ cup orange marmalade ¼ cup brown sugar 2 tablespoons ginger, finely chopped 1 tablespoon garlic, finely chopped 1 tablespoon sriracha 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons cornstarch 1 tablespoon vegetable oil Stir Fry 1 yellow onion, sliced into ¼-inch pieces 4 large carrots, sliced into ¼-inch pieces 2 cups mushrooms, sliced into ¼-inch pieces 1 , 10-ounce bag snow peas ½ a large Napa cabbage, shredded into ¼-inch strips 1 can water chestnuts, drained, patted dry ¼ cup ¼ cup vegetable oil, divided Directions Combine all ingredients for the sauce in a small bowl and stir. Preheat Cast Iron Mini Wok over medium-high heat for 10 minutes while you chop vegetables. When everything is ready, turn heat up to high and add 1 tablespoon oil to the wok. Stir fry carrots and onions until they soften and are charred on the edges, 3-5 minutes. Remove carrots and onions. Add another tablespoon of oil. Add mushrooms with a pinch of salt. Cook until reduced by half and golden brown. Remove mushrooms from the wok and add snow peas. Cook 1-2 minutes, or until just charred. Remove snow peas from the wok and add the final tablespoon of oil. Add whites of cabbage first and cook for 3-4 minutes, then add greens and cook another 2 minutes. Remove from pan. Add sauce and stir until reduced by half, 1-2 minutes. Then return all the vegetables to the pan. Toss to coat, add water chestnuts. Serve immediately over rice. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
