Orange Sauce
Orange flavored stir frys are a popular menu item in Chinese American restaurants. In China, oranges aren’t available. Tangerine peel and juice is what’s used. So you’ll see tangerine chicken, shrimp, etc, instead of orange. The tangerine peel usually is found dehydrated. It requires soaking in warm water for 20 minutes before being chopped up.So this particular recipe will use freshly squeezed orange juice and zest. It’s pretty straight forward from here on out. The cornstarch is used a a thickening agent. Constantly whisk while it thickens to break up any lumps. When it is finished, the orange sauce should be able to coat the back of a spoon.Orange Sauce is very versatile. It works with any protein, tofu, or vegetables. Keep it in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup orange or tangerine zest
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 3/4 cup rice vinegar
- 2 1/2 tbsp cornstarch
- 1/2 cup sugar
- 1 tbsp vegetable oil
- 2 tbsp ginger minced
- 6 garlic cloves minced
Instructions
- Mix together the zest, orange juice, sugar, soy sauce, cooking wine, rice vinegar, and cornstarch. Set aside.
- Heat up cooking oil in a small pot over medium high heat. Stir in the garlic and ginger. Cook for 1 minute.
- Pour in the orange mixture.
- Cook for 4 minutes until it thickens; constantly stirring with a whisk. Take off the heat.
- Store in a container. Let cool. Store in the refrigerator for up to 2 weeks.
