Ingredients
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3 tablespoons soy sauce
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3 tablespoons sherry wine
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2 tablespoons hoisin sauce (Lee Kum Kee brand recommended)
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1 tablespoon chile sauce with garlic
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1 teaspoon arrowroot (or 2 1/2 teaspoons cornstarch)
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3/4 cup vegetable broth
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1 teaspoon sesame oil
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1 cup carrot, peeled and sliced diagonally (about 2)
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1 cup sugar snap pea, trimmed
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1 small red bell pepper, cut into small strips
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1 small onion, chopped
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3 -4 scallions, sliced
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1 teaspoon vegetable oil
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8 ounces cooked beef or 8 ounces cooked chicken, cut into strips
Instructions
- 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.