“This recipe is delicious for veggy and meat lovers alike. The original recipe was with chicken and prawn, but I substituted the tofu for the chicken for the sake of my vegitarian daughter....who loves you Annie?? Got the recipe from a friend who had totally deviated from the original recipe in the cookbook., some ingredients she multiplied by 6! I get everything sliced and diced and prepared first, makes for less hecticness (is that a word??) at cooking time. On a side note there is lots of sauce to this recipe so if you want to add more veggies, go for it!! (Tastes even better the next day)”
READY IN:
1hr
SERVES:
8-10
YIELD:
1 large wok full
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute prawns and tofu in wok with oil. Remove onto plate.
  2. Slice green onion, regular onion and green or red peppers and set aside.
  3. In small dish combine garlic, ginger, and chili pepper. Set aside.
  4. In medium bowl combine orange juice, soy sauce, sherry, hoisin, sesame oil, vinegar, sugar and chili paste. Set aside.
  5. Combine corn starch and water and set aside.
  6. Add more oil to wok and stir fry peppers, onion, and green onion.
  7. Add garlic mixture, stir another minute.
  8. Return prawns and tofu and add orange juice mixture. Cook 2 minutes.
  9. Add cornstarch and water.
  10. Heat till it starts to bubble.
  11. Add grated orange rind.
  12. Serve on a bed of chinese egg noodles, and add cashews. If you are using slivered almonds toast them first in dry fry pan on low heat till golden brown.

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