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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (459g) Recipe makes 4 servings |
||
| Calories 387 | ||
| Calories from Fat 57 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 1295mg | 53% | |
| Potassium 541mg | 15% | |
| Total Carbohydrate 61.1g | 20% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 8.2g | ||
| Protein 12.4g | 24% | |
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Kumquat's Spicy Oriental Stir-Fry
By: Kumquat the Cat's friend
Jun 26, 2005
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.
SERVES 4
Ingredients
Sauce
- 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
Stir-Fry
- 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 or cooked beef or cooked chicken, cut into strips
- 3-4 scallions, sliced
Rice
- 1 cup rice
- 1 cup vegetable broth
- 1 cup water
Directions
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.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
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Featured Reviews for This Recipe
From: Dr. Jenny
On Jul 12, 2008
DH and I had this stir fry for lunch today. It is very nice! We used ground beef in place of the tofu and I omitted the sugar snap peas because I didnt have any on hand. I also used an orange bell pepper in place of red because that is also what I had on hand. Otherwise, I followed all ingredients and directions as posted. I thought the rice simmering in vegetable broth made for a nice flavored jasmine rice that was perfect in moistness (not too dry). I might try that trick with other dishes in the future. DH and I might like to try beef or chicken broth for our sauce next time, however, because it might make it a little thicker and give it that meatier flavor we carnivores were looking for. Thanks for posting this dish!
From: Heydarl
On Jun 4, 2008
What a great stirfry & very easy to make. I didn't have any cooked chicken, so stirfried some after marinating with soy sauce, chinese rice wine & cornstarch. This complimented the sauce beautifully. I used minced garlic & sambal oelek instead of chili sauce with garlic & also left out the vegetable broth, as I didn't need any extra sauce. Added celery and zucchini. Thanks Kumquat for sharing this keeper. Made for ZWT4
From: BLUE ROSE
On Jun 21, 2006
Nice stir fry! I chose to make this the night before for lunch the next day. So much better than a frozzen lunch. Quite easy to make.
From: BrotherAdso
On Apr 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!
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