A colorful, flavorful, stir fry of red cabbage, carrot, celery and onion in a fresh orange and teriyaki sauce. Served with orange-ginger-sriracha turkey meatballs and rice.
This is another Fast from the Farm Share meal, combining Band Fruit Fundraiser oranges and cool weather vegetables in an Asian-inspired stir fry. Because I had it, I baked ground turkey meatballs flavored with orange, ginger, and sriracha separately and added them at the end, but this orange-sauced stir fry would be terrific as a side with a different protein source.
Working on the savory orange recipes section of my Fall and Winter Fruit Recipe Round Up gave me a hankering for Asian-influenced orange recipes. Since I like to use what I've got, I opened the fridge and chose a red cabbage, a fat carrot, and the last of the celery for this stir fry. It's pretty much slaw ingredients--seasoned differently and stir fried. I used ground turkey for the same reason--and because the idea of having my daughter mix, shape, and bake the meatballs appealed to me after a day of hauling fruit in and out of vehicles.
I don't have a juicer--but I have a blender, so I tossed the peeled orange and all of the sauce ingredients into the blender and made quick work of the sauce. Getting the rice going first, and baking the meatballs while working on the stir fry, means that this meal comes together very quickly.
If you want a bright and colorful vegetable side, or a flavorful omnivore meal, try this dish. It brightens a dreary day.
by Joan Bidinosti and Marilyn Wearing. I made these 
