Daily Vegan Lunch for November 9, 2013: Veggie Chicken and Mushroom Stir Fry



1 tablespoon oil

1 cup dried shiitake mushrooms soaked in 1.5 cups water (save soaking water)
1 package frozen vegan chicken tenders
1.5 cup green onions, minced
2 cups bamboo shoots from a can, sliced thin and drained
2 cups snow peas

1 tablespoon mushroom “oyster” sauce or soy sauce
2 tablespoons Chinese wine or dry sherry
1 tablespoon garlic, minced
Saved mushroom soaking water
2 teaspoons sugar
1 tablespoon cornstarch or arrowroot powder

1 teaspoon sesame seed oil (optional)


Soak the mushrooms for 20 minutes to overnight. Slice them and save the soaking water for later use in the sauce.

Bake the chicken tenders at 450 degrees for 10 minutes. Flip, bake 5 minutes more. Cut them into chunks. Set them aside.

Chop and set aside these ingredients: mushrooms, chicken tenders, bamboo shoots. Wash and set aside snow peas.

Mix sauce by combining veg-oyster or soy sauce, dry sherry, garlic, mushroom water, sugar, and cornstarch in a small bowl.

Heat 1 tablespoon oil in a large frying pan on the highest heat possible until it smokes. Add ingredients roughly according to this order, waiting about 30 seconds between each one and stirring while you cook: snow peas, bamboo shoots, and mushrooms. Add the veggie chicken and green onions. Toss. Turn off the heat and add the sauce. Stir and the sauce will thicken around the ingredients. Sprinkle with optional sesame seed oil. Serve with rice.

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