So glad Friday is almost here because I’m dragging and managed to sleep in 15 minutes past my alarm this morning then scrambling to get out the door on time, not like me! Feeling a little achy and tired this week has not helped, I’m in full germaphobe mode with so many sick at work and sick family with colds, flu, and other fun symptoms I want nothing to do with. Hopefully I’m just being paranoid. But good thing I have oranges, lots and lots of little oranges.
The dwarf orange tree in our backyard is going nuts and it’s a funny scene looking at a 3-foot-tall tree with more oranges weighing down the branches than leaves. I can barely eat them fast enough and have been getting creative using them in recipes. Tonight’s stir fry tempeh creation was a hit and so simple and fast to throw together.
Orange Ginger Stir Fry Sauce/Dressing
- 1/4 cup soy sauce
- 1 small orange, peeled
- 1 clove of garlic
- 1/2″ chunk of fresh ginger
- 1 pitted medjool date
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Use as a stir fry sauce, raw dip, or salad dressing. Makes about 4 servings.
The color and smell of the sauce was heavenly.
I poured it over stir-fried tempeh and broccoli.
And stirred over medium heat until everything was coated nicely with the sauce.
And dinner was ready in less than 15 minutes, my type of weeknight dinner!