Entrees

Vegetable Stir Fry

Lodge Cast iron / August 9, 2017

You'll never guess what the secret ingredient in this stir fry is (it's orange marmalade!). 

Vegetable stir fry made in a cast iron wok.

Prep Time

10 minutes

Cook Time

30 minutes

Servings

2-4

Ingredients

For the 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


For the stir fry:
  • 1 yellow onion, sliced into 1/4 inch pieces 
  • 4 large carrots, sliced into 1/4 inch pieces
  • 2 cups mushrooms, sliced into 1/4 inch pieces
  • 1 10 ounce bag snow peas
  • 1/2 of a large Napa cabbage, shredded into 1/4 inch strips
  • 1 can water chestnuts, drained, patted dry
  • 1/4 cup vegetable oil, divided

Vegetable stir fry made in a cast iron wok.

Preparation

  1. Combine all ingredients for the sauce in a small bowl and stir. 
  2. Preheat cast iron mini wok over medium high heat for 10 minutes while you chop vegetables. 
  3. When everything is ready, turn heat up to high and add 1 tablespoon oil to the wok. 
  4. Stir fry carrots and onions until they soften and are charred on the edges, 3 to 5 minutes. 
  5. Remove carrots and onions. Add another tablespoon of oil. Add mushrooms with a pinch of salt. Cook until reduced by half and golden brown.
  6. Remove mushrooms from the wok and add snow peas. Cook 1 to 2 minutes, or until just charred.
  7. Remove snow peas from the wok and add the final tablespoon of oil. Add whites of cabbage first and cook for 3 to 4 minutes, then add greens and cook another 2 minutes. Remove from pan.
  8. Add sauce and stir until reduced by half, 1 to 2 minutes. Then return all the vegetables to the pan. Toss to coat, add water chestnuts. Serve immediately over rice. 
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Vegetable Stir Fry

By Lodge Cast iron

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 2-4

Ingredients

For the 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


For the stir fry:
  • 1 yellow onion, sliced into 1/4 inch pieces 
  • 4 large carrots, sliced into 1/4 inch pieces
  • 2 cups mushrooms, sliced into 1/4 inch pieces
  • 1 10 ounce bag snow peas
  • 1/2 of a large Napa cabbage, shredded into 1/4 inch strips
  • 1 can water chestnuts, drained, patted dry
  • 1/4 cup vegetable oil, divided

Vegetable Stir Fry

Preparation

  1. Combine all ingredients for the sauce in a small bowl and stir. 
  2. Preheat cast iron mini wok over medium high heat for 10 minutes while you chop vegetables. 
  3. When everything is ready, turn heat up to high and add 1 tablespoon oil to the wok. 
  4. Stir fry carrots and onions until they soften and are charred on the edges, 3 to 5 minutes. 
  5. Remove carrots and onions. Add another tablespoon of oil. Add mushrooms with a pinch of salt. Cook until reduced by half and golden brown.
  6. Remove mushrooms from the wok and add snow peas. Cook 1 to 2 minutes, or until just charred.
  7. Remove snow peas from the wok and add the final tablespoon of oil. Add whites of cabbage first and cook for 3 to 4 minutes, then add greens and cook another 2 minutes. Remove from pan.
  8. Add sauce and stir until reduced by half, 1 to 2 minutes. Then return all the vegetables to the pan. Toss to coat, add water chestnuts. Serve immediately over rice. 

Recipe by Lodge Cast iron for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/vegetable-stir-fry