Ingredients

Stir Fry

• 1-2 Tablespoons grape seed oil
• 1 large red onion, topped, peeled, halved, cut into thin wedges with root intact then separated
• 2 bunches asparagus, trimmed, cut in 1-inch pieces on a sharp bias
• 1 large red bell pepper, cored and diced
• 2 small zucchinis, cut 1 1/2-inch-long batons, 3/8-inch square, on the bias
• 4 tangerines, peeled and cleaned of excess pith, cut crosswise into 4 slices and then separated into individual sections
• toasted sesame seeds

Orange Soy Sauce

• 2/3 cup fresh orange juice
• 1/4 cup gluten-free Tamari soy sauce
• 2 Tablespoons cornstarch
• 1/4 cup maple syrup
• 2 Tablespoons garlic chili sauce

Rice

• 3-4 cups cooked rice

Instructions

Heat the wok on high for 90 seconds, or until you can see a faint smoke ring.

Add oil around the edge of the wok and add onions. Toss to coat and cook for about one minute, then add the remaining vegetables. Stir and cook for about 90 seconds or until crisp-tender, adjusting heat to medium as necessary.

Combine juice and soy sauce in a mixing cup, maple syrup and whisk in cornstarch to blend.

Whisk in chili garlic sauce.

Stir in tangerines.

Give the sauce a quick whisk and pour over vegetables, stirring to coat. Bring to a quick simmer until the sauce has thickened. Remove from heat.

Serve vegetables with sauce over rice and garnish with sesame seeds.