Vegan Chow Mein Recipe

Vegan Chow Mein

Recipe by: SadieTheVeganLady

"I love Chinese food. When I make it myself, I can control the ingredients. This way I know it is truly healthy."

Directions

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.

Cook 5-star weekday dinners every time.

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.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.