Kumquat's Spicy Oriental Stir Fry

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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.

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Steps

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Assemble vegetables.

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Meanwhile , bring broth and water to boil , add rice and cover.

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Reduce heat to low and simmer 20 minutes.

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Whisk together sauce ingredients in a small bowl.

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In medium wok or large skillet , heat vegetable and sesame oils under medium-high setting.

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Add carrots and stir-fry 1-2 minutes.

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Add snow peas and stir-fry 1-2 minutes.

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Add pepper and onion and stir-fry 1-2 minutes.

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Add meat substitute or meat and stir-fry 1-2 minutes.

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Pour sauce over vegetable mixture.

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Heat to boiling while stirring , and simmer under reduced heat until until vegetables are crisp-tender.

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Spoon over hot rice , sprinkle with scallions and serve.

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Ingredients

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soy sauce, sherry wine, hoisin sauce, chile sauce with garlic, arrowroot, vegetable broth, vegetable oil, sesame oil, carrot, sugar snap pea, red bell pepper, onion, extra firm tofu, scallions, rice, water