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.