Hoisin glazed 'chicken' and vegetables

As it's Lunar New Year, I thought I would usher in the year of the rat/mouse with something gingery and delicious. Once I set my mind upon it early in the day, I could just taste what I was imagining. It was a test of sorts as I'm having the Soul Sistahs over for lunch on Saturday and wanted to serve something for Lunar New Year. What I concocted was thoroughly enjoyable, served with steamed jasmine rice, and I think it will go down a treat with the Soul Sistahs.

Kung hei fat choi!

Hoisin Glazed 'Chicken' and Vegetables

2 tablespoons oil
1/4 cup minced onion
3 cloves garlic, minced
1 inch ginger, minced
8 ounces soy 'chicken' strips
16 ounces sugar snap pea stir fry mix
1/3 cup hoisin sauce
1/3 water
pinch five spice powder
pinch red pepper flakes
dash tamari
dash toasted sesame oil
salt and pepper to taste

In heavy pot, sauté the onion in the oil until softened and translucent. Add the 'chicken' strips and saute until slightly browned. Stir in garlic, ginger, red pepper flakes, and spice powder for a few seconds, until fragrant. Add hoisin sauce and water, along with the vegetables. Stir to combine. Cover and simmer until vegetables are tender-crisp and sauce has slightly thickened. Add tamari and sesame oil, adjusting salt and pepper as desired.