Yum 7: A Stir Fry, Sort Of

It's blood orange season, so I'm squeezing those scarlet drops into all kinds of dishes, including something resembling a stir-fry. I say "resembling" because I don't use a wok and I like to cook the vegetables longer than you would in a regular stir-fry. Anyway, this is it:

THE SAUCE

1) Squeeze three to six oranges (depending on juiciness and size) into a bowl. Today, I used four blood oranges and two cara-cara oranges.

2) Squeeze another type of citrus in the bowl. A lime or lemon is good.

3) Add a few slurps of low-sodium soy sauce.

4) Add a generous slurp of maple syrup.

5) Add a minced smallish garlic clove.

THE FRY

1) Lightly coat a skillet with oil. I use olive oil, but -- obviously -- a more traditional stir-fry grease would be fine.

2) Saute some sliced leeks, several minced garlic cloves and a third of a jalapeno.

3) Add sliced sweet bell pepper (red, yellow or orange), sliced baby portobello mushrooms, broccoli, cauliflower, a few grape tomatoes, sliced zucchini. (Or, really, whatever you like.)

4) Add salt, black pepper, a little ground coriander, maybe some cilantro. 

5) After it's softened some, add the sauce.

6) Cook another 10 minutes or so.

THE CARBS

1) Brown rice or ...

2) Couscous or ...

3) Bread.

MORE PROTEIN

1) A medium-hard cheese like gouda or jarlsberg, chunked.

Yum.