Ingredients:
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
1 teaspoon vegetable oil
1 teaspoon sesame oil
1 cup carrots, peeled and sliced diagonally ( about 2)
1 cup sugar snap peas, trimmed
1 small red bell peppers, cut into small strips
1 small onions, chopped
8 ounces extra firm tofu or 8 ounces wheat gluten or 8 ounces cooked beef or 8 ounces cooked chicken, cut into strips
3 -4 scallions, sliced
1 cup rice
1 cup vegetable broth
1 cup water
Directions:
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).
Whisk together sauce ingredients in a small bowl.
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.
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).
Spoon over hot rice, sprinkle with scallions and serve.
Servings: 4
Time preparation: 35 min.
Time total: 35 min.