Ginger Orange Stir Fried Vegetables

Spouse made this yesterday for lunch as a stand alone meal but we very often serve it as a side dish as well. The vegetables always vary depending upon what's in the fridge at the moment or what's in season. I like to sauté shrimp in garlic olive oil and toss them in with the vegetables in the last minute of cooking.

Ginger Orange Stir Fried Vegetables
(Serves 4)

Par boil in salted water for 5 minutes

1 cup broccoli florets
1 cup carrots sliced or cut in sticks
Plunge par boiled vegetables in ice water to stop the cooking action.

Meanwhile chop or julienne as desired:
½ cup sweet red pepper
½ cup celery

In a large sauté pan or wok heat
3 tbsp sesame oil

Add and sauté for 2 minutes:

2 cloves minced garlic
1 medium sized red onion, julienned

Add carrots and broccoli and stir fry for an additional 2 minutes.

Add
2 tbsp light soya sauce
2 tbsp finely grated fresh ginger root
1 tsp Chinese Five Spice
Zest of half an orange

Dissolve 2 teaspoons corn starch in ¾ cup orange juice. Pour over the stir fried vegetables and toss until the sauce slightly thickens. Garnish with toasted sesame seeds if desired.