Kumquat's Spicy Oriental Stir-Fry

READY IN: 35mins
Recipe by Kumquat the Cat's friend

My own invention of several years ago (or perhaps a combination of other Asian-type recipes I had seen before), scrupulously tested and vetted. I think the sauce is fantastic; it suits my tastes as it is not as sweet as some chinese restaurant sauces and is probably much more healthful, yet it's still spicy and intensely flavorful. If you have a committed carnivore for a spouse, or if you are one, you can substitute real meat for the wheat gluten. I've made it with tofu and soy-based meat substitutes as well.

Top Review by Tarteausucre

Simple to make, I made Recipe #308293 for the rice. I ususally make stir fry with more oil, this time I used some of the veggie stock to steam them in the wok and then added a little oil when cooking the tofu. I wasn't a huge fan of the hoisin, but the boyfriend loved it. Made for a light late lunch. Thank you very much for posting. Made for ZWT 6.

Ingredients Nutrition

Directions

  1. Assemble vegetables. Meanwhile, bring broth and water to boil, add rice and cover. Reduce heat to low and simmer 20 minutes (or follow instructions on box, omitting salt and butter).
  2. Whisk together sauce ingredients in a small bowl.
  3. In medium wok or large skillet, heat vegetable and sesame oils under medium-high setting. Add carrots and stir-fry 1-2 minutes. Add snow peas and stir-fry 1-2 minutes. Add pepper and onion (at the same time) and stir-fry 1-2 minutes. Add meat substitute or meat and stir-fry 1-2 minutes.
  4. Pour sauce over vegetable mixture. Heat to boiling while stirring, and simmer under reduced heat until until vegetables are crisp-tender (about 1-2 minutes or more).
  5. Spoon over hot rice, sprinkle with scallions and serve.

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