20 min
3
servings
Ingredients
2
Tbsp
low sodium shoyu or Bragg liquid aminos
1
Tbsp
mirin
1
Tbsp
sugar
2
tsp
rice vinegar
2
Tbsp
water
2
Tbsp
dark sesame oil
1/2
tsp
sambal
(optional)
1
tsp
cornstarch
2
Tbsp
light oil
1
Tbsp
fresh ginger
(minced)
2
clove
garlic
(minced)
1
cup
Gardein mock chicken, sliced
(or firm tofu, cubed)
2
cup
mixed vegetables
(bell peppers, snap peas, mushrooms, zucchini, carrots)
1
cup
edamame
(shelled, cooked)
1/2
cup
green onion
(sliced)
salt
2
tsp
black sesame seeds
Prep Time:
15 min
Cooking Time:
5 min
Total Time:
20 min
Instructions
In a small bowl, combine the shoyu or aminos, mirin, sugar, vinegar, water, sesame oil, sambal and cornstarch; set aside.
In a large skillet, over medium-high heat, add the light oil, ginger, garlic, mock chicken or tofu and mixed vegetables; stir-fry until crisp-tender and lightly browned, about 2 minutes. Add the edamame.
Pour the sauce over the stir-fry mixture and cook over medium heat until the sauce thickens, about 1 to 2 minutes. Remove from heat; add the green onion and salt to taste. Top with additional green onion and sesame seeds. Serve with brown rice or quinoa.
