Nick and I used to make stir-fry all the time. It was always one of our go-to meals, even in our pre-vegan days. The funny thing is that we haven’t really made them that often since our lifestyle change. We’ve really made a concerted effort to make lots of new recipes this year to give all of our new cookbooks a shot. However, we couldn’t pass up making a Chinese-style stir-fry. This one is more on the sweet side with just a hint of heat. It’s definitely a winner, and we would definitely make this one again! I hope you give it whirl!
Vegan Chinese Fakeout Takeout
(recipe adapted from Chloe’s Kitchen)
2 ounces Asian-style noodles (we used organic lo mein)
2 cups broccoli florets
1/4 cup frozen peas
1/2 small head green cabbage, thinly sliced
1/8 cup hoisin sauce
1/8 cup water + 1/2 tsp Better than Bouillon
1 1/2 T low sodium soy sauce
2 tsp chili-garlic sauce
1 T canola oil
1/2 onion, thinly sliced
4 ounces cremini mushrooms, sliced
1 carrot, peeled and cut into matchsticks
2 scallions, trimmed and thinly sliced
2 cloves garlic, minced
1/2 tsp ground ginger
1/2 tsp ground coriander
Bring a large pot of heavily salted water to a boil. Add noodles and cook according to the package directions. Add broccoli for the last 5 minutes and cook until broccoli is fork tender. Add the peas to the boiling pasta and broccoli right before draining. Drain and set aside.
Meanwhile, make the sauce by mixing hoisin sauce, broth, soy sauce, and chili-garlic sauce. Set aside.
In a large skillet, heat oil over medium-high heat and saute onions, mushrooms, and carrot until veggies are soft and lightly browned. Add scallions, garlic, cabbage, ginger, coriander and let cook a few more minutes until fragrant.
Add cooked spaghetti, broccoli and peas and let cook a few minutes longer. Add sauce. Let cook, stirring constantly, until pasta is heated through and coated with sauce.
This one is a definite winner. Enjoy! 🙂