Hunan-style Orange 'Beef' and Asparagus Stir-fry

Hunan-style Orange 'Beef' and Asparagus Stir-fry Recipe - Vegetarian Chinese Cuisine

Region / culture: China | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Hunan-style Orange 'Beef' and Asparagus Stir-fry recipe is a delicious and flavorful dish that combines the bold flavors of soy sauce, garlic, ginger, and orange zest with tender asparagus and soy "steak" strips. It is a perfect dish for a quick and easy weeknight meal that is sure to impress your family and friends.

History

This recipe is inspired by traditional Hunan cuisine, which is known for its bold and spicy flavors. The combination of soy "steak" strips and asparagus in a savory and slightly sweet orange sauce is a modern twist on classic Hunan-style dishes.

Ingredients

8 oz (227 g) Asian wheat or rice noodles
12 oz (340 g) soy “steak” strips
5 tbsp cornstarch
0.25 cup low-sodium soy sauce
2 tsp minced garlic
2 tbsp sugar, or to taste
1.5 cup vegetable stock
2 tsp sesame oil
2 tsp minced ginger
2 tbsp vegetable oil or more if needed
1 lb (454 g) asparagus, trimmed and cut into 2 inches lengths
3 dried red chiles, optional
grated zest 1 large orange (about 2 tbsp)
1 bunch scallions, trimmed and cut into 2 inches lengths

How to prepare

Bring a pot of water to a boil over high heat. Cook the noodles until tender, approximately 8 minutes.
Drain the noodles, rinse them, and drain them again. Set them aside.
Toss the "steak" with 3 tbsp of cornstarch. Set it aside.
Meanwhile, mix together soy sauce, garlic, sugar, vegetable stock, sesame oil, remaining cornstarch, and ginger. Set the mixture aside.
Heat 2 tbsp of oil in a large skillet or wok over medium-high heat.
When the oil is hot, stir-fry the "steak" strips for about 2 minutes.
Add and stir-fry asparagus and chiles, if using, for 30 seconds.
Add the soy sauce mixture all at once and continue cooking until the sauce thickens and the asparagus turns shiny and tender.
Return the "steak" to the pan, add orange zest, and stir-fry for 2 to 3 minutes more.
Remove from heat.
Arrange the noodles in a serving bowl or on a platter, and top them with the stir-fry. Garnish with sliced scallions and serve.

Variations

Substitute the soy "steak" strips with tofu or seitan for a vegetarian version of this dish.
Add other vegetables such as bell peppers, broccoli, or snap peas for additional color and nutrients.
Adjust the level of spiciness by adding more or fewer dried red chiles.

Cooking Tips & Tricks

Be sure to cook the noodles until they are just tender, as they will continue to cook slightly when mixed with the stir-fry.

- Tossing the soy "steak" strips with cornstarch helps to create a crispy coating when stir-fried.

- Stir-fry the ingredients quickly over high heat to retain their crisp texture and vibrant colors.

- Adjust the amount of sugar in the sauce to suit your taste preferences.

Serving Suggestions

Serve this Hunan-style Orange 'Beef' and Asparagus Stir-fry over steamed rice or quinoa for a complete meal. Garnish with sliced scallions and a sprinkle of sesame seeds for added flavor and texture.

Cooking Techniques

Stir-frying: Quick cooking over high heat to retain the crisp texture of the ingredients.

Ingredient Substitutions

Use chicken or beef strips instead of soy "steak" strips for a non-vegetarian version of this dish.

- Substitute orange juice for the grated orange zest for a slightly sweeter sauce.

Make Ahead Tips

Prepare the sauce and marinate the soy "steak" strips in advance for a quicker cooking process.

Presentation Ideas

Serve the stir-fry in a large serving bowl or on a platter, garnished with sliced scallions for a pop of color.

Pairing Recommendations

Pair this dish with a side of steamed jasmine rice and a light cucumber salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the stir-fry in a skillet over medium heat until warmed through, adding a splash of water or vegetable stock to prevent sticking.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Asian rice noodles: approximately 45g of carbohydrates per serving

- Sugar: approximately 12g of carbohydrates per serving

- Asparagus: approximately 5g of carbohydrates per serving

Fats

- Vegetable oil: approximately 14g of fats per serving

- Sesame oil: approximately 4g of fats per serving

Proteins

- Soy "steak" strips: approximately 20g of proteins per serving

Vitamins and minerals

Asparagus is a good source of vitamins A, C, and K, as well as folate and potassium.

Alergens

Soy "steak" strips contain soy protein and may not be suitable for those with soy allergies.

Summary

This dish is a good source of protein, vitamins, and minerals, while being relatively low in calories. It is a nutritious and satisfying meal option.

Summary

This Hunan-style Orange 'Beef' and Asparagus Stir-fry is a flavorful and nutritious dish that is perfect for a quick and easy weeknight meal. With a combination of bold flavors and tender vegetables, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. The combination of Hunan-style flavors, the fresh asparagus, and the zesty orange sauce all sounded so delicious. I had always loved trying new recipes and experimenting in the kitchen, so I was excited to give this one a go.

I first came across the recipe for Hunan-style Orange 'Beef' and Asparagus Stir-fry in an old cookbook that I had found at a yard sale. The pages were yellowed and well-worn, a sign that the recipes inside were tried and true. As I flipped through the book, my eyes landed on the page with the stir-fry recipe, and I knew I had to make it.

I had never cooked with asparagus before, but I had heard that it was a delicious and nutritious vegetable, so I was eager to give it a try. The recipe called for slicing the asparagus into bite-sized pieces and cooking them until they were tender-crisp. I could already imagine the vibrant green color of the asparagus against the deep orange sauce.

The next step was to prepare the 'beef'. Since I was a vegetarian, I knew I would have to make some substitutions. I decided to use seitan, a meat substitute made from wheat gluten, in place of the beef. I marinated the seitan in a mixture of soy sauce, garlic, and ginger to give it that savory umami flavor that the beef would have added.

Once the asparagus and 'beef' were ready, it was time to make the orange sauce. The sauce was made with fresh orange juice, soy sauce, rice vinegar, and a touch of sugar to balance out the flavors. I also added some red pepper flakes for a bit of heat, as I loved spicy food.

I heated a wok on the stove and added some sesame oil to it, letting it get nice and hot before adding the asparagus and 'beef'. I stir-fried them together until they were heated through and then added the orange sauce, letting it simmer and thicken.

The smell that wafted through the kitchen was incredible - the citrusy aroma of the orange mixed with the savory scent of the seitan and asparagus. I couldn't wait to dig in and taste the final dish.

I served the stir-fry over a bed of fluffy white rice, garnishing it with some sliced scallions and sesame seeds for a bit of crunch. The first bite was a revelation - the flavors of the orange, soy sauce, and ginger melded together perfectly, creating a dish that was both sweet and savory, with a hint of spice.

As I sat down to enjoy my meal, I reflected on how cooking had always been a passion of mine. I had learned to cook from my own grandmother, who had taught me the importance of using fresh ingredients and cooking with love. Over the years, I had collected recipes from various places and people, each one adding to my culinary repertoire.

The recipe for Hunan-style Orange 'Beef' and Asparagus Stir-fry had quickly become one of my favorites. It was a dish that was both comforting and exotic, a perfect balance of flavors and textures. I knew that I would be making it again and again, sharing it with friends and family who I knew would love it just as much as I did.

As I finished my meal, I felt a sense of satisfaction and contentment. Cooking had always been a source of joy and creativity for me, and this recipe had reminded me of that. I made a mental note to try out more new recipes in the future, always looking for new flavors and techniques to explore.

And so, with a full belly and a happy heart, I cleared away the dishes and started planning my next culinary adventure. The world of cooking was vast and boundless, and I knew that there were still so many recipes out there waiting to be discovered. I couldn't wait to see what delicious creations I would come up with next.