Preparation

This recipe can be prepared in either a large covered baking dish in the microwave oven or in a wok, and will make 6-8 servings when served over a bed of brown rice, as shown in the photo.

We begin by placing the rice pot with water on the stove top, and turning the heat on to high.

While the water is heating, measure the rice into a bowl, and begin washing and peeling the veggies.

When the water begins to boil, add the rice, cover the pot, lower the heat to simmer, and cook until all the water is absorbed into the rice.

While the rice is cooking, slice and cut the cabbage into bite sized pieces and place in the baking dish or wok (the cabbage core can also be sliced with the leaves).

Slice the carrots and add to the cabbage. If the carrots are thick, split lengthwise before slicing.

Coarsely dice the onions and add to the other veggies.

Add the peas and ginger and mix well.

Cook the veggies until they are tender but still a little crunchy.  If cooking in a microwave oven, mix every 5 to 10 minutes to ensure uniform cooking.  If cooking in a wok, stir-fry in a little water.

While the veggies are cooking, place 1 cup of water in the container of a high speed blender.  Add the hot sauce and smoke flavor. Wash and peel the navel oranges, cut into chunks and add to the blender container.  Add the pitted dates, sesame seeds, and cornstarch, cover the container, and run the blender at high speed until the sauce contents are creamy smooth.

Open the package of tofu, drain off the water, and slice into small cubes.

When the veggies are cooked, add the tofu and orange sauce. If cooking in a wok, lower the heat to simmer. Mix well, and cook for another few minutes to thicken the sauce and blend the flavors.

Serve over a bed of brown rice and enjoy!