buncha muncha cruncha humans (pinkocommie) wrote in vegancooking,
buncha muncha cruncha humans
pinkocommie
vegancooking

sweet and spicy stirfry



sweet and spicy stir-fry
4 servings

1 tsp minced ginger
2 cloves minced garlic
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 c minced onion
carrots to taste
red pepper to taste
cauliflower to taste
broccoli to taste
juice of two oranges
2 tbsp soy sauce
2 tbsp cornstarch dissolved in 3 tbsp water
1 cup broth or water
sugar to taste
sesame oil
vegetable oil
tofu or fake chicken tenders
prepared rice
sesame seeds or gomashio

cook ginger, garlic, onions, cayenne, pepper and salt on med-high heat in a generous amount of sesame oil until starting to brown. careful not to burn the garlic, keep stirring. add in veggies as you get them cut, starting with carrots, then red pepper, both julienne cut. then add broccoli and cauliflower. cook for a while, then add fake chiken tenders. i used the morningstar farms meal starters chick'n strips. if using tofu, used extra firm tofu that you have frozen and thawed and pressed. cut the tofu into longish strips, or to your liking.

cook until everything starts to brown. if needed, add vegetable oil to help fry the food properly. when the tofu or chicken product looks fried and browned, but not too dried out, add orange juice, soy sauce, cornstarch mixture and broth or water to the pan, stirring continuously. stir mixture until it reaches the thickness of your liking. add water as needed to thin sauce out. taste a little of the mixture and then add sugar to your liking, until the dish is sweet enough to notice.

serve over rice and garnish with sesame seeds or gomashio.
Tags: ethnic food-chinese-stir fry
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