Ingredients for Kumquat's Spicy Oriental Stir Fry
- Soy Sauce
- Sherry Wine
- Hoisin Sauce
- Chile Sauce With Garlic
- Arrowroot
- Vegetable Broth
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- Carrot
- Sugar Snap Pea
- Red Bell Pepper
- 1/2 medium onion, thinly sliced
- Extra Firm Tofu
- 2 scallions, thinly sliced, for garnish
- 1 cup long-grain rice
- 1/2 cup water
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How to Make Kumquat's Spicy Oriental Stir Fry
- Prepare the rice: In a medium saucepan, bring broth and water to a boil. Add rice, stir, cover, reduce heat to low, and simmer for 20 minutes, or until tender.
- Prepare the vegetables: Wash and chop all vegetables according to ingredient list.
- Make the sauce: Whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or brown sugar, 1 tablespoon cornstarch, 1 teaspoon grated ginger, 1-2 teaspoons chili garlic sauce (or to taste), and 1 tablespoon sesame oil in a small bowl. Set aside.
- Stir-fry the vegetables: Heat vegetable and sesame oils in a wok or large skillet over medium-high heat. Add carrots and stir-fry for 1-2 minutes.
- Add snow peas and stir-fry for another 1-2 minutes.
- Add bell pepper and onion; stir-fry for 1-2 minutes.
- Add the meat substitute or meat and stir-fry for 1-2 minutes, until heated through.
- Add the kumquats and stir-fry for 1 minute.
- Pour the sauce over the vegetable mixture. Bring to a boil, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until the sauce has thickened and the vegetables are crisp-tender.
- Serve the stir-fry over hot rice. Garnish with sliced scallions and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
27g
Fat
4g
Carbs
18g
