Vegan Chicken Stirfry #2
SAUCE
- 3 tbsp lime juice
- 3 tbsp soy sauce
- 1 tbsp fish sauce (or soy for vegans)
- 3 tbsp rice wine vinegar
- 3 tbsp oyster sauce (or stir fry sauce for vegans)
- 1 1/2 to 2 tsp sugar
- 1/4 tbsp white pepper
- 1/2 tsp chili flakes
Stir Fry
- 2 tsp diced ginger
- 4 cloves garlic diced
- 1/4 cup shallots diced or purple onion
- 1 carrot sliced or cut into matchsticks
- 5-8 shitake mushrooms sliced
- 1 small red pepper diced
- 1 small head of broccoli florets
- 1 cup of snow peas
- 1 cup of bean sprouts
- 1 bag of vegan chicken (or beef) strips
Whisk all sauce ingredients together and set aside. in a large saucepan or wok, toss all vegetables in wok over medium high heat. pour in sauce. Prepare vegan meat and toss together in pan. Serve over rice or rice noodles.
Written by Derak Green
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