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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Stir-fried vegan meal in a sweet and tangy plum sauce with a hint of teriyaki sauce Ingredients:
100 g abalone mushrooms, sliced |
2 garlic cloves, minced |
250 g chinese bok choy, shredded |
1 red bell pepper, cut into short, thin strips |
100 g bamboo shoots, sliced |
150 g mung bean sprouts |
2 large spring onions, cut into short, thin strips |
3 teaspoons teriyaki sauce |
5 teaspoons plum sauce |
2 teaspoons all-purpose flour |
1 tablespoon canola oil |
150 g firm tofu |
Directions:
1. In a cup, combine teriyaki sauce, plum sauce, water and flour, set aside.
2. Heat oil in wok or large non-stick skillet over medium heat. Add garlic and mushroom; stir-fry 1 minute.
3. Add cabbage and bell pepper; stir-fry 2 minutes. Add bean sprouts and green onions; cook and stir 2 minutes. Add mixture; stir-fry 30 seconds or until mixture is hot.
4. stir in the tofu and simmer for 1 minute.
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