 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Chinese. For the diced fresh mushrooms use a mix of chanterelle, oyster, and shiitake. Use prepared Seitan for this. From Veggie Life. Ingredients:
1 large white onion, diced |
1 medium carrot, diced |
1/4 cup dried wood ear mushrooms, rehydrated, diced |
2 1/4 cups diced fresh mushrooms |
1 medium zucchini, diced |
1 (8 ounce) can water chestnuts, drained diced |
1 red bell pepper, diced |
6 ears baby corn |
1/2 cup diced seitan or 1/2 cup chicken meat or 1/2 cup duck |
6 ounces seasoned baked tofu, diced |
8 ounces pineapple chunks in juice |
1/2 cup shiitake broth or 1/2 cup vegetable broth |
1/4 cup seasoned rice vinegar |
2 tablespoons braggs liquid aminos |
1 tablespoon cornstarch |
1/2 teaspoon cayenne pepper |
Directions:
1. Slice the baby corn ears into 1/2 inch rounds.
2. Heat a well seasoned wok over med high and stir fry the onion and carrot for about 3 minutes then add the mushrooms and stir fry for 3 more.
3. Add the zucchinin, chestnuts and bell pepper. Stir fry for 3 more.
4. Now add your corn, seitan, tofu and pineapple. Stir only occasionally for 5 to 7 minutes. The carrot should be crisp tender.
5. Now combine broth, vinegar, braggs, cornstarch and cayenne stir until thoroughly mixed. Push vegetables to sides form a well. Add liquid to center of well. Stir constantly until thickened, then stir well to coat vegetables with sauce.
|
|