Orange-Chile Stir-Fry

• 2 tsp. cornstarch  
• 1-1/2  Tbs. soy sauce
• 1/2 cup low-salt canned chicken broth
• 1 Tbs. fresh orange juice
• 1 Tbs. dry sherry
• 1/2 tsp. finely grated orange zest
• 1/2 tsp. toasted sesame oil
• 2 Tbs. vegetable oil
• 1 heaping Tbs. minced fresh-ginger
• 1 clove garlic, finely chopped
• 2 scallions (white and green parts), thinly sliced
• 1/2 tsp. chile paste; more if you-want it really spicy
• 1/2 lb. assorted vegetables, trimmed and thinly sliced or cut into small pieces
• 1/2 lb. thinly sliced meat or seafood
• Cooked white rice for serving

In a small bowl, dissolve the cornstarch in 1 Tbs. of the soy-sauce. Stir in the remaining soy sauce, the broth, orange juice, sherry, orange zest, and sesame oil. Heat the vegetable oil in a stir-fry pan or large skillet over medium-high to high heat. Add the ginger, garlic, scallions, and chile paste and stir-fry until fragrant, about 30 seconds. Add the vegetables and stir-fry until crisp-tender (if you’re using some long-cooking vegetables like broccoli, add them before shorter cooking ones to give them a head start). Add the meat or seafood and stir-fry until just cooked through and the vegetables are tender. Stir the sauce mixture and pour it into the pan. Bring to a boil just to thicken. Serve the stir-fry over rice.