Moo Shu Vegetables
From: Frenzy

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

SERVES 3 -4 , 4 cups

• 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

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.