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


Recipe Summary

15 mins
10 mins
25 mins
1 serving


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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'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.

Nutrition Facts

642 calories; protein 20.4g 41% DV; carbohydrates 116.1g 37% DV; fat 12g 19% DV; cholesterol 0mg; sodium 2454.2mg 98% DV. Full Nutrition

Reviews (3)

Read More Reviews
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Fast easy & healthy and delicious! I look forward to more recipes from Sadie! Read More
Rating: 5 stars
Would make it again:) really easy and taste great. Read More
Rating: 5 stars
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. Looking forward to trying other proteins Read More