Moo Shu Vegetables

Stir-fried vegan meal in a sweet and tangy plum sauce with a hint of teriyaki sauce

• Ready In: 30 mins
• Serves: 3-4
• Yields: 4 cups

Ingredients

• 100  g  abalone mushrooms, sliced
• 2  garlic cloves, minced
• 250  g  chinese bok choy, shredded
• 1  red bell pepper, cut into short, thin strips
• 100  g bamboo shoots, sliced
• 150  g mung bean sprouts
• 2  large spring onions, cut into short, thin strips
• 3  teaspoons  teriyaki sauce
• 5  teaspoons plum sauce
• 2  teaspoons all-purpose flour
• 1  tablespoon canola oil
• 150  g firm tofu

Directions

1. In a cup, combine teriyaki sauce, plum sauce, water and flour, set aside.
2. Heat oil in wok or large non-stick skillet over medium heat. Add garlic and mushroom; stir-fry 1 minute.
3. Add cabbage and bell pepper; stir-fry 2 minutes. Add bean sprouts and green onions; cook and stir 2 minutes. Add mixture; stir-fry 30 seconds or until mixture is hot.
4. stir in the tofu and simmer for 1 minute.