Easy Tuna-Orange Stir-Fry |
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Prep Time: 6 Minutes Cook Time: 6 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Entered for safe-keeping. From Janet M King, Colton, South Dakota, as submitted to BH&G. A dressed-up can of tuna with an oriental flair. Ingredients:
1 teaspoon orange peel, finely shredded |
1/4 cup orange juice |
2 tablespoons soy sauce |
2 tablespoons water |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1 cup celery, thinly sliced |
2 tablespoons butter or 2 tablespoons margarine |
1 cup fresh pea pods, halved diagonally |
1/2 cup bean sprouts |
1/4 cup sliced water chestnuts |
9 1/4 ounces canned tuna, drained and broken into chunks |
1 orange, peeled and sectioned |
3 cups hot cooked rice |
Directions:
1. For sauce, in a small mixing bowl stir together orange peel, orange juice, soy sauce, water, ginger, and cinnamon; set aside.
2. Stir-fry celery in melted butter or margarine for 1 minute.
3. Add pea pods; stir-fry for 1-2 minutes or until pea pods are crisp-tender.
4. Stir in bean sprouts and water chestnuts.
5. Push vegetables from center of skillet.
6. Stir sauce; add to center of skillet. Cook and stir until boiling.
7. Stir vegetables into sauce until well coated.
8. Reduce heat; add tuna and orange sections. Cover and cook for 1 minute or until heated through.
9. Serve immediately with hot rice.
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