Chinese Chili-Orange Stirfry Sauce

Simple ingredients, scrumptiously complex flavour.

Ingredients:
3 T orange marmalade
2 T soy sauce
2 T sake
2 T water or orange juice
2-3 t Chinese chili paste
2 t cornstarch

Whisk all ingredients together with a fork. Pour over an almost-done stir-fry and cook, stirring frequently for five minutes, or until sauce has thickened. Serve over rice.

I made this tonight to go on a stir-fry composed of:
1 small onion, sliced in half moons
1 garnet yam, sliced in matchsticks
2 ~8 oz packages seitan
3 stalks celery, sliced medium-thick
6 cloves garlic, diced
1/2 bag frozen (shelled) edamame

Cook the onion in a little canola or sesame oil until just soft;
add the seitan and sweet potato, cook on high med-high heat until the seitan is lightly browned;
add the celery and garlic, cook for 2 minutes;
add edamame, cook until edamame is heated through;
add orange sauce, cook five minutes.

The Superior Pancake

Try adding ground ginger and cinnamon, fresh grated nutmeg, fresh orange zest and vanilla to your reg. pancake batter. Viva la difference!