Stir Fry with Spicy Tangerine Sauce

We love this recipe and the roasted garlic sauce one too.  Sometimes for a larger crowd we will make both sauces and it feels like we're at a restaurant, where our guests can choose one or the other.

The recipe is from the Hot Wok cookbook by Hugh Carpenter and Teri Sanderson. The crispy tofu comes from Honga Im Hopwood's cookbook.

Yields1 Serving
Sauce Ingedients
 1 tsp Tangerine Zest (Orange works too!)
 0.33 cup Tangerine or Orange Juice (Use the fruit you zested)
 0.25 cup Rice Wine (or dry sherry)
 2 tbsp Oyster Sauce
 1 tbsp Hoison Sauce
 1 tbsp Sesame Oil
 2 tsp Chile Garlic Sauce
 2 tsp Cornstarch
 1 tsp Ground Black Pepper
RIce
 1 cup Rice
Protein and Veggies
 0.50 lb Tofu, Chicken Breast, Meat (Leftovers are great here!)
 2 Veggies of your choice (Carrots, Spinach, Broccoli, Cauliflower, Green Beans, Snap Peas, etc.)
Preparing the Sauce
1

Mix all of the sauce ingredients together. Set aside or refrigerate for 2-3 days

Cooking the Rice
2

Make the rice the way you make rice - Rice cooker, stove top, microwave - I don't judge.

Preparing the Veggies and Protein
3

If you're making tofu - make it crisp. Take 3/4 cup cornstarch and mix in 2 Tbsp of Black Pepper. Cut the tofu into cubes, Dry with paper towels. Roll it in the cornstarch and sauté in vegetable/canola oil until crisp on all sides. It's super tasty!

Otherwise, cook a chicken breast or sirloin steak and slice.

Rotisserie chicken is spectacular here.

Leftovers are awesome too!

4

Choose your veggies and sauté until you like them. I add 1/2 tsp salt and 1/2 tsp pepper (maybe more salt to taste).

Final Preparation
5

Prepare all of your ingredients - your sauce, your prepared protein, and your prepared veggies.

6

Add the sauce to a sauce pan, heat until serving temperature. Add the protein and veggies, stir to heat and coat.

7

Prepare a bowl/plate with the rice in it. Ladle your creation on top and serve!

Ingredients

Sauce Ingedients
 1 tsp Tangerine Zest (Orange works too!)
 0.33 cup Tangerine or Orange Juice (Use the fruit you zested)
 0.25 cup Rice Wine (or dry sherry)
 2 tbsp Oyster Sauce
 1 tbsp Hoison Sauce
 1 tbsp Sesame Oil
 2 tsp Chile Garlic Sauce
 2 tsp Cornstarch
 1 tsp Ground Black Pepper
RIce
 1 cup Rice
Protein and Veggies
 0.50 lb Tofu, Chicken Breast, Meat (Leftovers are great here!)
 2 Veggies of your choice (Carrots, Spinach, Broccoli, Cauliflower, Green Beans, Snap Peas, etc.)

Directions

Preparing the Sauce
1

Mix all of the sauce ingredients together. Set aside or refrigerate for 2-3 days

Cooking the Rice
2

Make the rice the way you make rice - Rice cooker, stove top, microwave - I don't judge.

Preparing the Veggies and Protein
3

If you're making tofu - make it crisp. Take 3/4 cup cornstarch and mix in 2 Tbsp of Black Pepper. Cut the tofu into cubes, Dry with paper towels. Roll it in the cornstarch and sauté in vegetable/canola oil until crisp on all sides. It's super tasty!

Otherwise, cook a chicken breast or sirloin steak and slice.

Rotisserie chicken is spectacular here.

Leftovers are awesome too!

4

Choose your veggies and sauté until you like them. I add 1/2 tsp salt and 1/2 tsp pepper (maybe more salt to taste).

Final Preparation
5

Prepare all of your ingredients - your sauce, your prepared protein, and your prepared veggies.

6

Add the sauce to a sauce pan, heat until serving temperature. Add the protein and veggies, stir to heat and coat.

7

Prepare a bowl/plate with the rice in it. Ladle your creation on top and serve!

Stir Fry with Spicy Tangerine Sauce
Leave a Reply

Your email address will not be published. Required fields are marked *