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1/2 cup chicken or vegetable stock 1/2 cup Tamari (dark soy sauce) 1-inch knob ginger, peeled and left whole 1 cup orange marmalade Freshly ground black pepper Juice of 1 lemon 3 tablespoons peanut or canola oil 2 pounds boneless, skinless chicken breasts, cut into thin strips or boneless pork chops, cut into thin strips or medium shrimp, deveined and tail-on 3 scallions, thinly sliced on a bias 1 cup shelled edamame (about 2 big handfuls), defrosted, if frozen 1 small red bell pepper, seeded and thinly sliced 1 cup snow or sugar snap peas (about 2 big handfuls) 1 cup shredded carrots 4 cups cooked white or brown rice or 1 pound cooked whole wheat noodles Preparation In a medium size pot over high heat, combine the stock, Tamari, ginger knob, marmalade and a hearty pinch of pepper. Bring up to a bubble, then reduce the heat to medium and reduce until thickened, about 20 minutes. Remove from the heat, stir in the lemon juice and reserve. Place a large skillet over medium-high heat with three turns of the pan of oil, about 3 tablespoons. When the pan is smoking hot, add the meat or shrimp to the pan and cook, tossing frequently, until golden and cooked through; 5-6 minutes for the shrimp or 7-8 minutes for the meat. Remove the meat from the pan and reserve on a plate. Return the pan to the heat, add the scallions and sauté until tender and aromatic, about 1 minute. Add the remaining veggies to the pan and cook, stirring frequently, until crisp tender, 4-5 minutes. Add the reserved meat or shrimp and sauce to the pan and toss to heat through and combine. Serve the stir fry over rice or whole wheat noodles.