Stir-fry with vegetables in orange sauce

Ingredients:

Sauce

• 1 cup orange juice
• 1 tbsp soy sauce
• 2 tablespoons cornstarch
• 1 teaspoon chopped ginger root
• 1 teaspoon garlic paste

Stir-fry

• 2 tbsp. l. rapeseed oil (canola)
• A quarter of an onion, thinly sliced
• 0.5 cup thinly sliced ​​carrots
• 2 stalks celery, chopped
• 0.5 cup chopped broccoli
• 1/4 cup snow peas
• 0.5 tbsp. thinly sliced ​​yellow zucchini
• 1 cup fresh mushrooms, washed and thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup small corn on the cob
• 110 g of thinly sliced ​​water chestnuts

For serving

• 2 tbsp. l. orange zest
• Orange slices

Preparation:

1. Prepare the sauce by mixing orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon of oil in a large skillet or wok. Fry the onion, carrot, and mushrooms over high heat, stirring, for 1 minute.
2. Add the zucchini, broccoli, and peas and cook for about 2 minutes. Add the remaining vegetables and cook until the peppers are soft. Stir the sauce and add to the pan. Cook until the sauce thickens. Serve the stir-fry immediately with rice or noodles, sprinkled with orange zest and garnished with orange slices.