1/2 onion, chopped
1/3 ginger root, minced
3 cloves garlic, minced or pressed
2 tablespoons stir fry oil
dash garlic powder
dash onion powder
2 dashes sea salt
dash black pepper
2 cups vegan meat, boiled and drained (I use Now textured soy protein)
1 cup fresh shitake mushrooms, chopped
2 mini bok choy heads, chopped
half bottle (5 ounces) sweet and sour sauce (I use Kikkoman Sweet & Sour Sauce)
1 cup white rice, cooked, to serve
1 1/2 tablespoons sesame seeds
1. Put the onion, ginger, and garlic in a deep frying pan or wok with the stir fry oil. Fry until the onion is translucent. Add all the spices.
2. Add the vegan meat, the vegetables, and the sauce. Stir until everything is completed covered in the sauce.
3. Add the wok ingredients to a bowl of white rice, and sprinkle with sesame seeds.
Notes: Instead of soy meat, you can use tempeh or tofu. Tofu would probably taste better.
Source of recipe: I wrote the recipe. Direct link to recipe: http://veganmiss.blogspot.com/2009/04/summer-is-here-time-for-chilled-so...