0 0
Kumquats Spicy Oriental Stir Fry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 tablespoons soy sauce
3 tablespoons sherry wine
2 tablespoons hoisin sauce (lee kum kee brand recommended)
1 tablespoon chile sauce with garlic
1 teaspoon arrowroot (or 2 1/2 teaspoons cornstarch)
3/4 cup vegetable broth
1 teaspoon vegetable oil
1 teaspoon sesame oil

Nutritional information

349.6
Calories
48g
Calories From Fat
5.4g
Total Fat
1 g
Saturated Fat
0.2mg
Cholesterol
920.8mg
Sodium
55.1g
Carbs
4.4g
Dietary Fiber
7g
Sugars
11.1g
Protein
355g
Serving Size (g)
4
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Kumquats Spicy Oriental Stir Fry

Features:
    Cuisine:

    Simple to make, I made Recipe #308293 for the rice. I ususally make stir fry with more oil, this time 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.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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., Simple to make, I made Recipe #308293 for the rice. I ususally make stir fry with more oil, this time 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.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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
    Done

    Whisk Together Sauce Ingredients in a Small Bowl.

    3
    Done

    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
    Done

    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
    Done

    Spoon Over Hot Rice, Sprinkle With Scallions and Serve.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Good Luck Sesame Chicken
    previous
    Good Luck Sesame Chicken
    Pumpkin Cheese Dip
    next
    Pumpkin Cheese Dip
    Good Luck Sesame Chicken
    previous
    Good Luck Sesame Chicken
    Pumpkin Cheese Dip
    next
    Pumpkin Cheese Dip

    Add Your Comment

    seventeen + six =