Recipe: Quick Sweet & Sour Stir Fry

Serves 2.


1 boneless chicken breast or
8-10 oz. extra firm tofu or
8-10 oz. meat substitute
2 Tbsp. vegetable oil
2 carrots
2 stalks celery
1 large onion
1 red bell pepper
2 small summer squash
1 clove garlic, minced
1 tbsp. fresh ginger, minced
12 button mushrooms, cleaned and trimmed
1/2 cup orange juice
1/4 cup balsamic vinegar
1 Tbsp. sugar
1/2 tsp. red pepper flakes
1/2 tsp. salt
1 Tbsp. cornstarch


Clean and cut all vegetables into bite-sized pieces.

If using chicken, cut into bite-sized pieces. In a large skillet, heat 1 Tbsp. oil. Add chicken and stir fry until barely cooked, 4-5 minutes.

If using tofu, cut into small cubes. Heat 1 Tbsp. oil in a large skillet. Add tofu and stir fry 3-4 minutes. Remove from pan

In a small bowl, mix cornstarch with a little of the orange juice. Set aside. Mix remaining orange juice, vinegar, sugar and red pepper flakes together.

Add remaining oil to pan, let heat for a minute, and add carrots. Cook over medium high heat 1-2 minutes. Add celery and cook an additional minute. Add onions and peppers and cook 2 minutes. Add summer squash and cook 1 minute. Add ginger, garlic and mushrooms and cook 1 minute. Add vinegar-orange juice mixture, cover pan and cook 1-2 minutes until vegetables are done to your liking. Reduce heat to low and chicken, tofu or diced meat replacer to stir fry. Push stir fry to sides of pan. Stir cornstarch mixture until thoroughly mixed. Add to stir fry in a thin stream, stirring constantly. Cook gently until sauce has thickened.