Faux-Chicken Stir-Fry
Fresh vegetables and vegan “chicken” fillets abound in this quick stir-fry. Serve it in iceberg lettuce leaves or over hot, steamed brown or white rice.
Stir together soy sauce brown sugar rice vinegar ginger cornstarch and red pepper in a small bowl.
Heat oil in a wok or extra-large skillet over medium-high heat.
Add onion carrots mushrooms and garlic; cook stirring for 5 minutes.
Add broccoli bell pepper and meatless fillets; cook stirring until vegetables are crisp-tender 3 to 5 minutes more.
Push mixture to edges of wok or skillet.
Stir sauce and pour into center of wok.
Cook until slightly thickened then stir to coat vegetables and fillets; heat through.
Serve over hot rice and sprinkle with cashews.