Vegan Chow Mein Recipe

Combine 1/4 cup vegetable stock liquid amino acids sugar and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.

Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed 2 to 3 minutes. Add onions and celery lower heat to medium and cook stirring frequently until vegetables are heated through and coated in oil 2 to 3 minutes.

Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook stirring constantly until sauce is thickened about 1 minute. Serve with brown rice.