Recipe by KateL
Entered for safe-keeping. From Janet M King, Colton, South Dakota, as submitted to BH&G. A dressed-up can of tuna with an oriental flair.
- 1 teaspoon orange peel, finely shredded
- 1⁄4 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1 cup celery, thinly sliced
- 2 tablespoons butter or 2 tablespoons margarine
- 1 cup fresh pea pods, halved diagonally
- 1⁄2 cup bean sprouts
- 1⁄4 cup sliced water chestnuts
- 9 1⁄4 ounces canned tuna, drained and broken into chunks
- 1 orange, peeled and sectioned
- 3 cups hot cooked rice
Directions See How It's Made
- For sauce, in a small mixing bowl stir together orange peel, orange juice, soy sauce, water, ginger, and cinnamon; set aside.
- Stir-fry celery in melted butter or margarine for 1 minute.
- Add pea pods; stir-fry for 1-2 minutes or until pea pods are crisp-tender.
- Stir in bean sprouts and water chestnuts.
- Push vegetables from center of skillet.
- Stir sauce; add to center of skillet. Cook and stir until boiling.
- Stir vegetables into sauce until well coated.
- Reduce heat; add tuna and orange sections. Cover and cook for 1 minute or until heated through.
- Serve immediately with hot rice.