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. I've made it with tofu and soy-based meat substitutes as well.
- 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
- 1 cup carrot, peeled and sliced diagonally (about 2)
- 1 cup sugar snap pea, trimmed
- 1 small red bell pepper, cut into small strips
- 1 small onion, chopped
- 8 ounces extra firm tofu or wheat gluten, cut into strips
- 3-4 scallions, sliced
- 1 cup rice
- 1 cup vegetable broth
- 1 cup water
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 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.