Chicken Vegetable Stir Fry
2 T canola oil
4 cloves of garlic, sliced paper-thin
1 inch fresh ginger, sliced paper-thin
1 package Gardein Mandarin chicken (sauce discarded), or 1 to 2 cups other plant-based chicken
1 chopped onion
1 chopped fresh bell pepper, or about 1 c frozen
2 10-oz packages mixed stir fry vegetables (sometimes called Stir Fry Mix, Oriental Vegetables, or Vegetable Medley: contains vegs such as sliced carrots, green beans, broccoli, cauliflower)
2 t cornstarch
1 c boiling water
1 vegetarian bouillon cube
1/4 c reduced sodium soy sauce, or other soy sauce or tamari to taste
Warm oil in skillet or wok on medium heat. Add garlic and ginger and cook until slightly browned, 3 or 4 minutes. Add chicken and cook around 5 minutes. Add onion and bell pepper and cook until soft, 3 or minutes.
While other things are cooking, put cornstarch and bouillon cube in a bowl. Pour 1 c boiling water over slowly, stirring with a fork, until combined.
Cook frozen vegetables in microwave about 3 minutes, or until warmed though.
Add vegetables and bouillon mix to pan, along with soy sauce. Cook until everything is cooked through. Serve over rice.
|Henri Matisse, Vegetables, 1952|