Ingredients with Measurements:
- 1 pound kumquats, washed and halved
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tablespoons grated ginger
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the grated ginger and stir-fry for 1-2 minutes until fragrant.
3. Add the kumquats to the skillet and stir-fry for 2-3 minutes until slightly browned.
4. In a small bowl, whisk together the honey, soy sauce, rice vinegar, water, and cornstarch until smooth.
5. Pour the sauce over the kumquats and stir to coat evenly.
6. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid.
7. Let the kumquats braise for 15-20 minutes, stirring occasionally, until the sauce has thickened and the kumquats are tender.
8. Season with salt and pepper to taste.
9. Serve hot or warm.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying, low heat for braising
Serving size:
4 servings
Nutritional information:
Calories: 140
Fat: 3g
Carbohydrates: 29g
Protein: 2g
Sodium: 630mg
Sugar: 23g
Fiber: 2g
Substitutions for ingredients:
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of vegetable oil, you can use sesame oil or coconut oil.
- Instead of cornstarch, you can use arrowroot powder or tapioca starch.
Variations:
- Add sliced garlic or green onions for extra flavor.
- Use oranges or tangerines instead of kumquats.
- Add a pinch of red pepper flakes for some heat.
- Use chicken or tofu instead of kumquats for a protein-packed meal.
Tips and tricks:
- Make sure to wash the kumquats thoroughly before using them.
- If the sauce is too thin, you can add more cornstarch mixed with water to thicken it.
- Serve the kumquats over rice or noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kumquats in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kumquats in a shallow bowl or plate with some of the sauce drizzled on top.
Garnishes:
Garnish with chopped cilantro or sesame seeds for extra flavor and texture.
Pairings:
Pair with steamed rice or noodles for a complete meal.
Suggested side dishes:
Serve with stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the kumquats are too sour, you can add more honey or sugar to balance the flavors.
- If the sauce is too thick, you can add more water or broth to thin it out.
Food safety advice:
Make sure to wash the kumquats thoroughly before using them to avoid any contamination.
Food history:
Kumquats are a small citrus fruit that originated in China and are commonly used in Chinese cuisine.
Flavor profiles:
The kumquats add a sweet and sour flavor to the dish, while the ginger adds a spicy and aromatic flavor.
Serving suggestions:
Serve the kumquats as a side dish or as a main course with rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese