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My review
Vegan Chow Mein
6
SadieTheVeganLady
"I love Chinese food. When I make it myself, I can control the ingredients. This way I know it is truly healthy."
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Ingredients
25 m servings 642Original recipe yields 1 servings (1 serving)
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
- Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
- Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.
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Footnotes
- Cook's Note:
- You can use tofu in this recipe, if you'd like. I prefer beans to tofu.
- Chickpeas can be substituted for the lima beans. Canola oil can be substituted for the peanut oil. Soy sauce can be substituted for the liquid aminos.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3Most helpful
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Newest
8/1/2015
Fast, easy & healthy and delicious! I look forward to more recipes from Sadie!
10/5/2019
Added a glug of dry sherry (rice wine substitute) but enjoyed the result of this recipe. Needed to add more vegetable broth to have enough liquid for the cornstarch. Served on brown rice. Looki...