1 8-oz bag Morningstar chik'n strips (or 1 tub water-packed extra-firm tofu, pressed, frozen, thawed, and cut into small pieces)
10-12 oz frozen stirfry veggies
Let thaw on the counter for about 20 minutes.
heaping 3/4 cup unbleached white flour
2t Ener-G + 2T warm water
1T soy sauce
several dashes garlic
pepper to taste
1t orange water
Combine all the batter ingredients except soymilk. Mix well, and then gradually add soymilk until the batter is thick enough to cling to the chicken, but thin enough to be, um, batter-ish.
Heat a bit of oil in a skillet. Break the strips up into bite-size pieces. Dip them in the batter and fry them on both sides until golden-brown and lightly toasty-crunchy. Drain on paper towels and set aside.
Place veggies in a colander and rinse with lukewarm water if there are any still frozen together. Drain and place in lightly sprayed skillet. Add several strips of orange peel (make sure to remove as much of the bitter white part as possible). Toss everything together with garlic and pepper and cook until heated through.
juice of 2 medium oranges (and/or storebought OJ)
juice of 1/2 lemon
2t agave nectar
1T stirfry sauce
arrowroot or cornstarch powder
pepper and garlic to taste
Combine all ingredients except arrowroot and water. Over heat, whisk in cornstarch (I probably used 1-2T) and add in around 1/4c water. Test out the flavors. If it's not orangey enough, add some orange juice from a carton. Heat over med-low flame until thickened. (I was all amazed at how nice and orange and thick it turned out ^_^)
Place some steamed brown rice on a plate, then heap vegetables on top. Place several of the chicken pieces on the veggies and spoon glaze over them. Makes 2 servings.
This wasn't very spicy, but for working with just what I had around the house, it turned out great. If you like it spicy, try adding some ginger and red pepper.