Sweet Italian Stir Fry
Sweet Italian “Goose” Stir Fry
Adapted from I Eat Food
2 tbsp Italian seasonings
1 ½ tbsp “chicken” bullion
2 tbsp stir fry sauce
½ cup mirin
1 ½ tbsp corn starch
1 large onion, chopped
24 crimini mushrooms, sliced
1/3 large head cabbage, shredded
5 cloves garlic, pressed
1 lb giant green onions, or regular green onions, or leeks
1 bell pepper, chopped
2 cups cherry tomatoes, halved
1/3 cup sun-dried tomatoes, chopped
1 lb smoked vegetarian goose, cubed
1 cup edammame
1 bunch spinach, stemmed and washed
Freshly ground black pepper and salt
Grated vegan cheese
Mix together the Italian seasonings, chili sauce, bullion, stir fry sauce, mirin, and corn starch in a small bowl and set aside.
Heat a wok over high heat with a bit of water. Add the onion and sauté for 2 minutes, and then add the mushrooms. After a minute add the cabbage and garlic. When that shrinks a bit, about another minute, add the green onions and bell pepper. Keep sautéing for another 7 minutes or so, until the veggies are pretty much tender. Add both fresh and dried tomatoes, “goose”, edammame and sauce. Heat through and add the spinach. Sauté until the spinach wilts.
Serve over udon noodles or other noodle, and top with salt and pepper and cheese.