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Honey Ginger Stir Fry With Saffron Rice

Tastes spicy, bright & tropical! Like a vacation in your mouth.

Pole & Line Albacore Tuna Fillets with Ginger Soy in Olive Oil
This recipe uses Albacore Tuna Fillets with Ginger Soy in Olive Oil (But you can use your preferred Tonnino flavor.) Learn More
Honey Ginger Stir Fry with Saffron Rice Recipe
  • Type: Dinner
  • Servings: 4
  • Prep Time: 10 mins
  • Cook Time: 30 mins

Ingredients

Sauce:

  • ½ cup soy sauce (or tamari if gf)
  • ¼ cup hoisin (if gf, look for gf hoisin or omit)
  • ¼ cup pineapple, mango or tropical fruit jam 
  • 2 TB rice wine vinegar
  • 1 TB sesame seeds
  • 3 TB honey 
  • 1 TB fresh grated ginger
  • 1 – 2 cloves of garlic finely minced 
  • ½ cup of chopped roasted and salted cashews 

 

Stir Fry:

  • 2 cups of cooked white or brown rice – cooked as directed 
  • Pinch of saffron 
  • 2 jars of Tonnino Ginger Soy Albacore 
  • 5 – 6 pieces of baby boy choy, washed and sliced in half 
  • 1 cup of broccoli chopped
  • ½ cup of any color bell pepper sliced
  • ½ cup of sliced carrots
  • ½ cup sliced zucchini
  • ½ cup of sliced snow peas or sugar snap peas
  • ½ cup of fresh pineapple or mango, diced 
  • 3 – 4 TB of neutral oil 
  • 2 scallions, thinly sliced

Directions

For Sauce

  • Mix all ingredients together, season with salt and pepper and set aside 

 

For Stir Fry 

  • Take pinch of saffron and crush with mortar and pestle or using back of spoon. Add 1TB of hot water and let steep for 10 minutes. Add in 1 TB neutral oil mix together 
  • Make rice as directed, adding in saffron mixture in beginning of cooking process, fluff with fork once done and set aside 
  • Chop tuna into large chunks and set aside 
  • In a large skillet or wok heat up 2 TB of oil on medium high heat and begin to sauté the baby bok choy for 2 mins and set aside. Sauté all of the vegetables and season each with salt and pepper one at a time starting with the broccoli and remove each from the skillet and set aside in a large dish. Once all vegetables are sautéed return them all to the skillet, add in the sauce, fruit and simmer  
  • Pull off of heat and add in tuna and cashews and toss carefully 
  • Plate with rice and serve immediately

Recipe Notes

If you like it spicy add additional crushed red pepper or your favorite sliced chili or chili crisp  

 

The vegetables in this recipe are only suggestions, use whatever is fresh and seasonally that you love! The sauce will go with everything

Storage Instructions

Sauce can be made a day or two ahead of time and stored in the refrigerator 

Tasting Notes

Spicy, Bright and Tropical

Ingredient Notes

If fresh pineapple or fresh mango is too hard to find feel free to omit it all together