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Vegetable Tangerine-Teriyaki Stir Fry
Recipe by: Chef Tom Fraker

1/2 cup Soy Sauce
1/2 cup Sake
1/2 cup Mirin
3 tablespoons Granulated Sugar
4 Melissa’s Pixie Tangerines
2 tablespoons Cornstarch
2 tablespoons water
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1/2 Melissa’s Perfect Sweet Onion, diced small
1/8 teaspoon Freshly Ground Pepper
3 Melissa’s Baby Bok Choy, ends trimmed; chopped
9 Melissa’s Chinese Long Beans, ends trimmed
1 bunch Melissa’s Broccolini, ends trimmed; chopped
9 fresh Button Mushrooms, stems removed; quartered
3 cloves Melissa’s Peeled Garlic, chopped

In a saucepan, combine the soy sauce and the next 3 ingredients. Stir in the juice from the tangerines. Bring the mixture to a simmer, stirring often.

In a small bowl or cup, mix together the cornstarch and water. Slowly whisk the cornstarch mixture into the sauce. Continue to simmer, stirring often, until thickened. Remove from the heat and set aside.

Heat the oil and melt the butter in a wok or sauté pan. Add the onion, season with the pepper and sauté for 2 minutes. Add the baby bok choy, long beans, broccolini and mushrooms, stir and cover. Cook for 5 minutes. Remove the lid and stir in the sauce.

Makes 2 servings.