Moo Shu Vegetables

Name: Moo Shu Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 cups, 3-4 serving(s)
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

Submitted by Frenzy

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

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Ready In:: 30mins
Ingredients:: 12
Yields:: 4 cups
Serves:: 3-4

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

In a cup, combine teriyaki sauce, plum sauce, water and flour, set aside.
Heat oil in wok or large non-stick skillet over medium heat. Add garlic and mushroom; stir-fry 1 minute.
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.
stir in the tofu and simmer for 1 minute.