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How To make Orange Asparagus Stir Fry
1 lb Mostaccioli or Ziti
-OR other medium pasta -shape, uncooked 2 ts Vegetable oil -- divided
12 oz Frozen small shrimp, thawed
3 md Carrots
- thinly sliced on diagonal 1 bn Scallions
sliced
1 lb Asparagus :
cut diagonally
- into 2-inch lengths 1 c Fresh orange juice
Salt and pepper to taste
Prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp. When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and
transfer to a serving bowl. Serve immediately. Each serving provides: 349 Calories; 27.2 g Protein; 51.1 g Carbohydrates; 4.4 g Fat; 166 mg Cholesterol;
217 mg Sodium. Calories from Fat: 9%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Orange Asparagus Stir Fry's Videos
Sautéed green asparagus with orange-garlic sauce | Vegan
I am sharing this nice little side dish with you- I hope you'll enjoy it as much as I did.... And please forgive the burnt garlic!... It's hard to film and cook at the same time and I am too poor for a do-over ;)
Ingredients:
a bunch of green asparagus
1 orange
1 tbsp of orange zest
1 tbsp olive oil
1 tsp sherry vinegar
1 tbsp vegan butter
salt and sugar to taste
1 pinch of died chili flakes
Orange Chicken with Vegetables Stir Fry
This Easy Stir-fry Recipe for Orange Chicken with Vegetables Stir Fry is a lot healthier than the version you find in the fast food places.
8oz diced chicken breast
1/4 tsp rice wine
1/4 tsp soy sauce
1 egg white
1 Tablespoon Corn Starch
Sauce
1/4 cup orange juice
1 Tablespoon orange zest
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
2 Tablespoons honey
1 tsp garlic
1tsp ginger
Red pepper flakes
Veggies
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How to Cook Perfect Beef Stir Fry Every Time
Master Chef John Zhang shows you tips on making tender beef stir fry with simple step by step instructions.
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Turkey Stir-Fry with Asparagus and Oranges
*Ingredients*
*Recipe*
Preheat the oven to 360°F/180°C.
Heat 1 tablespoon of vegetable oil in a cast-iron skillet over medium heat.
Add the turkey breast and season it with salt, pepper, and 1 teaspoon of paprika powder. Cook it for 5 minutes on one side.
Flip it over and add the butter on top of the turkey. Keep cooking it for 5 more minutes.
Move the skillet into the oven for the next 25 minutes.
When the meat is ready, take it out of the oven and place it on your working surface. Slice it in 1/2 inch (1.2 cm) thick slices.
Heat the remaining oil in a skillet over medium heat. Add the remaining paprika powder, and the sliced turkey. Next, add garlic, chili, and stir. Pour soy sauce, add bell pepper, asparagus, orange, and give it a good stir. Pour the honey, and cook for 1-2 more minutes.
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2 Different Ways to Cook Asparagus!
Join Eric and Margie as they prepare Chilled Asparagus with Mustard Herb Vinaigrette and Asian Style Asparagus with Orange Zest
Create an Orange Asparagus and Chicken Stir Fry March 23, 2021
Create Better Health SNAP ED Program. Lesson #2 Create a Stir Fry/menu planning and grocery shopping list/goal setting for exercise.
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Orange Chicken and Asparagus Stir-fry
4 teaspoons cornstarch
3/4 cup orange juice
3 green onions, thinly sliced
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 garlic clove, minced
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 medium sweet red pepper, sliced
2 teaspoons minced fresh gingerroot
1/2 cup julienned carrots
1/2 cup sliced, water chestnut
1 tablespoon canola oil
1 cup diced cooked chicken
1/2 cup sliced almonds
Hot cooked rice
Directions
In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, and honey until blended; set aside.
In a large skillet or wok, stir-fry the asparagus, pepper ,carrots, chicken. ginger and garlic in oil for 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened and heated through. Sprinkle with almonds. Serve with rice.
This material was funded by USDA's Supplemental Nutrition Assistance Program -- SNAP. This institution is an equal opportunity provider. Utah State University is an affirmative action/equal opportunity institution and is committed to a learning and working environment free from discrimination. For USU’s non-discrimination notice, see equity.usu.edu/non-discrimination.