Ingredients
-
-
3
-
3
-
2
-
1
-
1
-
3/4
-
-
1
-
1
-
-
-
-
-
Directions
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.
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Steps
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1
Done
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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. |
