Orange Soy-less Stir Fry

Orange Soy-less Stir Fry

Sauce

3 Cara Cara Oranges (or your favorite orange), juiced (approx 1/2-3/4 C)

1/2 - 3/4C Coconut Aminos Garlic Sauce

1 Tbsp Agave syrup

1 tsp sambal oelek (red chili paste)

1 tsp kosher salt

dash of black pepper

Stir Fry

1 pork tenderloin, cooked and sliced into medallions (see note)

2 small heads (or one large head) of broccoli florets, florets cut off the stem

1 red bell pepper

2 heads bok choy, sliced into 1 1/2" x 1/2" slices

3 small carrots (or 2 medium carrots) peeled and cut into small dice

1/2 medium leek, cut into 1/2" pieces

1 bunch of scallions, green parts only sliced into very small pieces

4 garlic cloves,  minced

2" piece of ginger, peeled and minced

In a medium saucepan, mix all the sauce ingredients and cook on medium low / simmer until the sauce thickens into a syrup and starts bubbling.  Remove from heat and set aside.

In a wok or large saute pan, heat a tablespoon of peanut oil over high heat.  Add the broccoli and peppers and sauté for a minute.  Add the bok choy and carrots and sauté another minute. Add the leek and ginger and sauté until the broccoli florets soften....another minute or two.  Finally add the garlic and sauté another 30 sec - 1 minute.  Remove the stir fry from the heat and add the scallions and toss with the other vegetables.  Pour the veggies onto a serving platter and drizzle with Orange sauce.  Top with the medallions and drizzle with more sauce.  Serve a large scoop or two over some rice and add more sauce!

NOTE: We utilized a sous vide method to slowly cook the meat seasoned in salt, pepper and a little olive oil.  If you don't have access to a sous vide, you can always sauté the meat along with the veggies or roast the tenderloin in the oven.  Your choice.  However, keep the seasoning simple as the sauce packs a punch.