Broccoli and Kumquat Stir Fry

I know I’m a little late for the Chinese New Year but these kumquats are a little celebration unto themselves.

What, not familiar with the ‘quat? Apparently in Canton they are pronounced “Gumgut,” which is a pun on the words for gold (gum) and for good fortune (dai gut.)  It’s a Chinese New Year thing to give away and decorate with pots of these cute fruits. It’s supposed to bring you (guess what) wealth and good fortune.  Gumgut is also a pretty cool word and I think I shall start using it as a term of endearment.

For those of you who have not had the (yep) good fortune to try a kumquat, run out right now and buy a big ole handful. They are addictive little buggers, packed with vitamin C. I’d describe them as the caviar of fruit world – a sweet, chewy and edible rind filled with a surprisingly tingly sour interior that explodes flavor in your mouth.

This dish is a quick and snazzy little stir fry spiffed up by the glamorous golden ‘quats. Use your favorite stir fry sauce or try mine, it doesn’t mater. Any way this dish will come out golden, bringing you good fortune for at least the time it takes you to eat this dish.

Serves: 4
Time: 40 minutes

Broccoli and Kumquat Stir fry

3 Tbsp unseasoned rice vinegar
4 Tbsp tamari/Braggs/Soy Sauce
4 cloves of garlic, minced
30 kumquats, seeded and sliced into thirds on the bias
4 red Thai chilies, sliced on the bias
2 bunches of broccoli, cut into florets
2 8oz boxes of flavored seitan or tofu
short grain brown rice or noodles to serve

Combine the vinegar, soy sauce and garlic in a small saucepan and bring to a simmer for a a few minute to combine.
Heat a large wok to very hot and brown the seitan or tofu. Set aside.

Stir fry kumquats and chilies. Set aside.

Stir fry the broccoli and when it’s bright green return the seitan, kumquats and chilies to the wok. Cover with the sauce and stir until heated through.

Serve on a bed of brown rice or noodles.