Kumquat's Spicy Oriental Stir-Fry

"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."
 
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photo by Tarteausucre photo by Tarteausucre
photo by Tarteausucre
photo by AB_Fan photo by AB_Fan
photo by Heydarl photo by Heydarl
photo by Pneuma photo by Pneuma
photo by kiwidutch photo by kiwidutch
Ready In:
35mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • 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).
  • Whisk together sauce ingredients in a small bowl.
  • 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.
  • 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).
  • Spoon over hot rice, sprinkle with scallions and serve.

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Reviews

  1. 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.
     
  2. I used the tofu in this recipe and even my DH was okay with it. I did brown it a bit before adding to the veggies. The sauce here is very nice. Thank you for sharing your recipe!!
     
  3. Excellent stir-fry! I liked the sauce combination, though I probably used a little more chili sauce than called for since I like it hot, and the sesame oil gives a wonderful note. One tip, tought: I would suggest stir-frying or giving a nice long saute to the tofu first to crisp it up -- it won't add to the fat, just cooking time. Thanks for another stirfry sauce to add to the stable!
     
  4. DH and I had this stir fry for lunch today. It is very nice! We used ground beef in place of the tofu and I omitted the sugar snap peas because I didnt have any on hand. I also used an orange bell pepper in place of red because that is also what I had on hand. Otherwise, I followed all ingredients and directions as posted. I thought the rice simmering in vegetable broth made for a nice flavored jasmine rice that was perfect in moistness (not too dry). I might try that trick with other dishes in the future. DH and I might like to try beef or chicken broth for our sauce next time, however, because it might make it a little thicker and give it that meatier flavor we carnivores were looking for. Thanks for posting this dish!
     
  5. What a great stirfry & very easy to make. I didn't have any cooked chicken, so stirfried some after marinating with soy sauce, chinese rice wine & cornstarch. This complimented the sauce beautifully. I used minced garlic & sambal oelek instead of chili sauce with garlic & also left out the vegetable broth, as I didn't need any extra sauce. Added celery and zucchini. Thanks Kumquat for sharing this keeper. Made for ZWT4
     
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Tweaks

  1. DH and I had this stir fry for lunch today. It is very nice! We used ground beef in place of the tofu and I omitted the sugar snap peas because I didnt have any on hand. I also used an orange bell pepper in place of red because that is also what I had on hand. Otherwise, I followed all ingredients and directions as posted. I thought the rice simmering in vegetable broth made for a nice flavored jasmine rice that was perfect in moistness (not too dry). I might try that trick with other dishes in the future. DH and I might like to try beef or chicken broth for our sauce next time, however, because it might make it a little thicker and give it that meatier flavor we carnivores were looking for. Thanks for posting this dish!
     
  2. What a great stirfry & very easy to make. I didn't have any cooked chicken, so stirfried some after marinating with soy sauce, chinese rice wine & cornstarch. This complimented the sauce beautifully. I used minced garlic & sambal oelek instead of chili sauce with garlic & also left out the vegetable broth, as I didn't need any extra sauce. Added celery and zucchini. Thanks Kumquat for sharing this keeper. Made for ZWT4
     
  3. A resounding five stars given all around our table tonight! As luck would have it, the hoisin sauce in my fridge happened to be Lee Kum Kee. The sauce was fabulous. I used sambal oelek instead of the chile sauce, and it made it wonderfully spicy (read HOT). I used very thinly sliced chicken which had been stir-fried with garlic and ginger. I also used broccoli instead of the snap peas. Otherwise I followed the recipe. This will be a new favorite around here.
     

RECIPE SUBMITTED BY

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
 
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