Total Time
Prep 35 mins
Cook 0 mins

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.

Ingredients Nutrition


  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.
Most Helpful

Simple to make, I made Perfect Basic Brown Rice 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.

Tarteausucre May 22, 2010

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!!

Susie D June 21, 2006

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!

BrotherAdso April 21, 2006