Kumquats Spicy Oriental Stir Fry Recipes

SPICY SZECHUAN STIR-FRY

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

KUMQUAT'S SPICY ORIENTAL STIR-FRY

Steps:

• 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.

SPICED KUMQUAT CHUTNEY

Steps:

• Combine all ingredients in heavy medium saucepan. Bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Transfer chutney to bowl and cool. Cover and store in refrigerator. (Chutney can be prepared 2 weeks ahead.)

SPICY PORK AND KUMQUAT STIR-FRY

Steps:

• Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
• Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.

SPICY ORIENTAL STIR-FRY

Steps:

• Drain pineapple; reserve 2 tablespoons juice.
• Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
• Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
• Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.

SPICY ORIENTAL STIR-FRY

Steps:

• Drain pineapple; reserve 2 tablespoons juice.
• Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
• Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
• Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.

SPICY PB STIR-FRY WITH YAKISOBA NOODLES

Steps:

• First, start by chopping up all the vegetables evenly, if not already chopped.
• Heat in a skillet over medium high heat 1 Tbsp of the Sesame oil, add the Garlic and onions. Cook until they are just soft, add the remaining vegetables. Continuously stir until all the vegetables become just soft, but still have a bite to them.
• While the veggies are cooking, in a small saucepan, on medium heat, combine the following ingredients, peanut butter, soy sauce, red pepper flakes, lime juice, fish sauce, sugar, and the remaining 1 tbsp sesame oil.
• Stir continuously until the peanut butter is melted and all of these ingredients become a nice sauce. If it's too thick for your liking, add a bit of milk to relieve the thickness. If the sauce is too thin, add a bit more peanut butter to your desired thickness. Keep warm and stir frequently until ready for use.
• Leaving the skillet on, remove the cooked veggies from the skillet and place on a plate out of the way temporarily. Add one package of the Yakisoba noodles (discarding the seasoning packet offered inside the package.) separate by breaking the noodles apart and heat up within the same skillet. Place veggies back into the same skillet with the noodles and combine evenly warming through.
• Pour the peanut butter sauce over the top and add the peanuts or almonds. Combine until all the vegetables, nuts and noodles are evenly coated. Heat through. If it becomes to thick add a bit more milk and mix until well combined and has a nice & creamy texture.
• Plate and sprinkle a small amount of chopped green onions and serve.

SPICY PORK AND KUMQUAT STIR-FRY

Steps:

• Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
• Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.

ORIENTAL STIR-FRY SAUCE

Steps:

• Combine the first 6 ingredients.
• Place the cornstarch into a bowl; whisk the liquid mixture into it.
• Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
• Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
• Stir well to ensure a thorough coating.

SPICY ORIENTAL STIR-FRY

Steps:

• Drain pineapple; reserve 2 tablespoons juice.
• Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
• Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
• Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.

SPICY ORIENTAL STIR-FRY

Steps:

• Drain pineapple; reserve 2 tablespoons juice.
• Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
• Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
• Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.

ORIENTAL CHICKEN STIR FRY

Steps:

• In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
• In a wok or large frying pan, heat oil over medium-high heat.
• Add chicken and stir-fry 2 minutes until meat turns white.
• Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
• Stir sauce and add to wok; stir over heat until sauce thickens.
• Serve over rice.
• **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.

ORIENTAL TURKEY STIR FRY

Steps:

• Cut the baby corn and mange tout in half diagonally. Peel and grate the ginger. Heat the oil in a wok or large, heavy-based frying pan and add the ginger and turkey strips.
• Stir-fry over a fairly high heat for 5-6 minutes, until the turkey is lightly browned.
• Add the baby corn, then stir-fry for 1-2 minutes. Add the sugar snap peas and stir-fry for 1 minute. Add the mange tout and stir-fry for a further 1 minute.
• Mix together the soy sauce, lime juice, coconut milk and peanut butter, then add to the pan and cook, stirring, for 1-2 minutes.
• Adjust the seasoning to taste, scatter with chopped coriander and serve hot, with rice or noodles.

SPICY ORIENTAL STIR-FRY

Steps:

• Drain pineapple; reserve 2 tablespoons juice.
• Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
• Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
• Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.