Treasures of the Earth

Submitted by That is Dr House to

"Chinese. For the diced fresh mushrooms use a mix of chanterelle, oyster, and shiitake. Use prepared Seitan for this. From Veggie Life."

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 large white onion, diced
• 1 medium carrot, diced
• 1⁄4 cup dried wood ear mushrooms, rehydrated, diced
• 2 1⁄4 cups diced fresh mushrooms
• 1 medium zucchini, diced
• 1 (8 ounce) can water chestnuts, drained diced
• 1 red bell pepper, diced
• 6 ears baby corn
• 1⁄2 1/2 cup chicken meat or 1/2 cup duck
• 6 ounces seasoned baked tofu, diced
• 8 ounces pineapple chunks in juice
• 1⁄2 cup shiitake broth or 1/2 cup vegetable broth
• 1⁄4 cup seasoned rice vinegar
• 2 tablespoons Braggs liquid aminos
• 1 tablespoon cornstarch
• 1⁄2 teaspoon cayenne pepper

directions

1. Slice the baby corn ears into 1/2 inch rounds.
2. Heat a well seasoned wok over med high and stir fry the onion and carrot for about 3 minutes then add the mushrooms and stir fry for 3 more.
3. Add the zucchinin, chestnuts and bell pepper. Stir fry for 3 more.
4. Now add your corn, seitan, tofu and pineapple. Stir only occasionally for 5 to 7 minutes. The carrot should be crisp tender.
5. Now combine broth, vinegar, braggs, cornstarch and cayenne stir until thoroughly mixed. Push vegetables to sides form a well. Add liquid to center of well. Stir constantly until thickened, then stir well to coat vegetables with sauce.