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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INGREDIENTS
NutritionSauce
- 3tablespoons soy sauce
- 3tablespoons sherry wine
- 2
- 1tablespoon chile sauce with garlic
- 1
- 3⁄4cup vegetable broth
Stir-Fry
- 1teaspoon vegetable oil
- 1teaspoon sesame oil
- 1
- 1
- 1
- 1
- 88 ounces cooked beef or 8 ounces cooked chicken, cut into strips
- 3 -4
Rice
- 1cup rice
- 1cup vegetable broth
- 1cup water
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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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