Buddha's Garden
Ingredients
- 2 Tbs. oyster sauce
- 2 teaspoon Kikkoman soy sauce
- 1 teaspoon honey
- 1/2 cup Chinese-type stock
- freshly ground black pepper
- 2 teaspoon cornstarch dissolved in 1 Tbs. water
- 2 Tbs. peanut oil
- 1 Tbs. minced garlic
- 1 Tbs. minced ginger
- 1 small carrot, sliced diagonally
- 1 cup shiitake mushroom, cut into fourths
- 1 cup asparagus, cut diagonally into 1 inch pieces
- 1 small yellow bell pepper, sliced thinly
- 1 small green bell pepper, sliced thinly
- 4 ounce wheat gluten, sliced thinly
- 1/2 cup scallions, cut diagonally into 2" pieces, green and white parts
Instructions
Serves 2. Mix sauce ingredients together. After heating the wok on med.-high heat, add the oil and coat the bottom of the wok. Stir-fry the ginger and garlic for 30 seconds or so. Add the mushrooms and asparagus and cook for 30 seconds. Add the peppers and cook until just soft. Add the wheat gluten and the scallions and just cook to heat the gluten through. Add the sauce (after stirring it to suspend the cornstarch) and stir continuously. Heat just until the sauce bubbles. Serve on brown steamed rice and serve with a seasoned chili or sesame oil.