Ingredients
3 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 medium onion
3 teaspoons orange marmalade
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Universal thickener — sauces, stir-fry slurry, crispy coating
Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Universal thickener — sauces, stir-fry slurry, crispy coating
Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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combine the broth, soy sauce, sesame oil, marmalade in a bowl. in a small bowl combine cornstarch with a little bit of water. cut meat across the grain 1/8 inch thick-ya know, thin strips. heat oil in wok over high heat-when hot add onion-stir fry and add meat-stir fry add remaining veg-stir fry. add the marmalade mixture, stir, then the cornstarch mixture and cook quickly until thickened. serve over rice. this can be done with buffalo, elk or moose.