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Nutrition Facts
Serving Size 1 (354g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth vegetable broth
Calories 352
Calories from Fat 50		(14%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 941mg		39%
Potassium 457mg		13%
Total Carbohydrate 55.4g		18%
	Dietary Fiber 4.3g	17%
	Sugars 6.8g
Protein 11.2g		22%
detailed view... how is this calculated?

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Kumquat's Spicy Oriental Stir-Fry

Recipe #127522 | 35 min | 35 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

Questions about this recipe?

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!

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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

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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.

2 people found this review helpful

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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!

1 person found this review helpful

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