Vegan Garlic Stir fry with rice Noodles
- 1 carrot julienned(cut into thin slivers)
- 1 stalk of celery chopped
- 1/2 orange pepper julienned
- 1/2 onion sliced
- 5 cloves garlic chopped
- 2 hand fulls of snow peas
- 1/2 container of baby bella mushrooms
- cornstarch
- splash of soy(or other plant based) milk
- Vegan butter (I used I can’t believe it’s not butter vegan)
- Garlic powder
- Onion Powder
- Vegetable stock
- pink sea salt
In a wok or saucepan, cook all vegetables and garlic in olive oil. Add seasoning and 2 tbsp of butter. cook until butter is melted. Add about 2 cups of vegetable stock to pan. Bring to a boil. Add a splash of soy milk. In a small cup or container, add 1/2 cup of vegetable stock and 2 tbsp of cornstarch. Mix well and slowly add to boiling sauce, stirring often until thickened. Taste and re-season. toss in prepared rice noodles and serve. season with lite soy sauce for additional flavor.
Written by Derak Green
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