Orange-scented stir-fry

I had to get creative to make a decent dinner in a hurry last night, so I made up a new stir-fry sauce. I liked it pretty well and will attempt to tell you what went into it.

Orange-Scented Stir-Fry

2 medium oranges
1/3 cup soy sauce (I used lite soy sauce which is lower in sodium)
1/4 tsp or so ground ginger
1 clove garlic minced or mashed (not sure how essential this one is, but it didn't detract)
crushed red pepper to whatever level of spiciness you like
1/4 cup or so water
1-2 tbsp corn starch
1 lb your choice of meat or 14 oz. tofu
5-6 cups sliced vegetables of your choice
canola or vegetable oil as needed
cooked rice

Remove zest from 1/2 to all of one of the oranges into a bowl large enough to accommodate your meat (don't skip the zest! It gave it the signature orange flavor that you're looking for that you can't get from juice alone). Juice both oranges into the same bowl and add soy sauce, ginger, garlic, crushed red pepper, and water, stirring to combine. Place sliced meat in the newly-formed marinade for half an hour or more in the refrigerator.

Stir-fry vegetables, remove from pan/wok and set aside. Remove meat from marinade with a slotted spoon and stir-fry it. After meat is cooked, return vegetables to the wok. Stir corn starch into the remaining marinade and then pour it into the wok as well. Allow everything to cook together for a couple of minutes until the sauce thickens up and all remaining salmonella or e. coli is dead. Serve atop rice.

Not bad for a first try at this. The amount of soy sauce is something of a guess since I added more than that and thought it was too much. I'll definitely try this one again though.

Rosemary