Sweet & Sour Vegetable Stir-Fry with Fried Eggs & Peanuts

Sweet & Sour Vegetable Stir-Fry

with Fried Eggs & Peanuts

Group Created with Sketch. 45 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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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.

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Prepare the ingredients & marinate the radish:
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.

Cook the rice:
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.

Start the stir-fry:
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.

Make the sauce:
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.

Finish the stir-fry:
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.

Fry the eggs & serve your dish:
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!

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Get This Recipe Delivered
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.

Cook the rice:
Start the stir-fry:
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.

Make the sauce:
Finish the stir-fry:
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!

Fry the eggs & serve your dish: