Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sweet & Sour Vegetable Stir-Fry
with Fried Eggs & Peanuts
45 MIN
2 Servings
From the Test Kitchen
Two kinds of citrus—seasonal orange and lemon—give the sauce for our stir-fried vegetables its irresistible sweet-sour balance. The carrots, celery, and bok choy perfectly contrast a rich fried egg and fluffy, radish-studded white rice.
Get Cooking-
NutritionPER SERVING
-
Calories720 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the radish:
Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Slice the celery on an angle into 1/2-inch-thick pieces. Halve the orange; squeeze the juice into a medium bowl, straining out any seeds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Quarter and deseed the lemon. Cut off and discard the ends of the radishes; small dice. Place in a bowl and top with the juice of 1 lemon wedge and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
2
Cook the rice:
While the radishes marinate, in a medium saucepan, combine the rice, a big pinch of salt, and 1 1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Start the stir-fry:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and celery; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened.
4
Make the sauce:
While the vegetables cook, to the bowl of orange juice, add the soy glaze, soy marinade, and the juice of the remaining lemon wedges. Stir to combine; season with salt and pepper to taste.
5
Finish the stir-fry:
To the pan of vegetables, add the chopped garlic and ginger and remaining sesame oil. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the sauce and chopped bok choy; cook, stirring constantly, 1 to 2 minutes, or until the bok choy leaves have wilted. Transfer to a bowl and season with salt and pepper to taste. Rinse and wipe out the pan.
6
Fry the eggs & serve your dish:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Stir the marinated radishes (including any marinating liquid) into the saucepan of cooked rice. Serve the finished rice with the finished stir-fry. Top with the fried eggs and peanuts. Enjoy!
1
Prepare the ingredients & marinate the radish:
Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Slice the celery on an angle into 1/2-inch-thick pieces. Halve the orange; squeeze the juice into a medium bowl, straining out any seeds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Quarter and deseed the lemon. Cut off and discard the ends of the radishes; small dice. Place in a bowl and top with the juice of 1 lemon wedge and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
2
Cook the rice:
While the radishes marinate, in a medium saucepan, combine the rice, a big pinch of salt, and 1 1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Start the stir-fry:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and celery; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened.
4
Make the sauce:
While the vegetables cook, to the bowl of orange juice, add the soy glaze, soy marinade, and the juice of the remaining lemon wedges. Stir to combine; season with salt and pepper to taste.
5
Finish the stir-fry:
To the pan of vegetables, add the chopped garlic and ginger and remaining sesame oil. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the sauce and chopped bok choy; cook, stirring constantly, 1 to 2 minutes, or until the bok choy leaves have wilted. Transfer to a bowl and season with salt and pepper to taste. Rinse and wipe out the pan.
6
Fry the eggs & serve your dish:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Stir the marinated radishes (including any marinating liquid) into the saucepan of cooked rice. Serve the finished rice with the finished stir-fry. Top with the fried eggs and peanuts. Enjoy!
Tips from Home Chefs