Orange and Soy Stir-Fry

Well, I had biochemistry lab for the first time last night.

There was a really crazy storm and I was hoping she would cancel lab because it was hazardous driving conditions, but of course it cleared up by 6pm. And yes, my lab is from 6-9pm. I know. Don’t even get me started.

But I get in there and luckily my close friend is in there with me – or it would have been meltdown city – and we get started on the titration. Everyone is a biochemistry major and went right to work, knowing exactly what to do. I pulled out the “This is like Potions class! But worse! So, it’s like… the Dark Arts class!” And I also pulled out “Wingardium Leviosa!” when the pH machine was being slow. No, it didn’t levitate or speed up.

Totally normal. Gotta make it fun. There was music playing and the professor is awesome and this guy danced and sang for half the time and my partner and I cracked up about Yahoo! music videos and VH1 countdown videos from back in the day. And how I had to turn the channel every time “Lips of an Angel” came on due to my 14-year-old post-breakup-trauma.

If I can survive the heartbreak that came along with hearing Hinder, then I can definitely survive this.

Orange and Soy Stir-Fry
Adapted from Vegetarian Times

3 tbsp orange juice
1 tbsp hoisin sauce
1/2 tbsp low-sodium soy sauce
1 tsp sesame oil
1/4 tsp chili powder
1 tsp olive oil
1/4 c chopped bell peppers
1/4 c chopped zucchini
1/4 c frozen corn
1/4 c frozen edamame
1/8 c canned water chestnuts, drained
2 green onions, thinly sliced

1. Combine orange juice, hoisin sauce, soy sauce, chili powder and sesame oil.
2. Heat olive oil in skillet over medium high heat. Cook bell peppers and zucchini approximately 2-3 minutes. Add 3 tbsp water and stir fry another 3 minutes.
3. Add corn, edamame, and water chestnuts. Cook another 3-4 minutes.
4. Add orange juice mixture and green onions and cook until combined, another minute or so.

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