Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 tsp dried red chili flakes
2 tbsp light soy sauce
1/2 tsp unrefined sugar
1 tsp roasted sesame oil
If you are using fresh beans, blanch them for about 2 minutes in boiling water, then drain and place them
in cold water. If using frozen beans, thaw them in a colander by running hot water over them. Drain the
beans well.
Heat a large wok or heavy skillet over high heat. when it’s hot, add the oil and turn the heat down to
medium. Add the garlic and chili flakes and stir fry for a minute. Add the green beans, soy sauce and
sugar and turn up the heat to high. Stir fry for 3-5 minutes until the beans are done. Sprinkle with the
sesame oil and serve. These beans are also excellent when served at room temperature.
Chinese-Style Zucchini with Ginger
1 tbsp oil
1 lb zucchini cut into 1/4 inch slices
1/2 cup vegetarian broth
2 tsp light soy sauce
1 tbsp dry sherry
1 tsp roasted sesame oil
Heat a large wok or heavy skillet over high heat until very hot then add the oil. When the oil is hot, add
the zucchini and ginger. Stir-fry 1 minute. Add the broth, soy sauce, and sherry. Stir-fry over high heat
until the broth cooks down a bit and the zucchini is crisp-tender. Remove from the heat, sprinkle with
sesame oil and serve.
Sichuan Spicy Tangerine ‘Chicken’
3 tbsp dry sherry
2 tbsp light soy sauce
12 oz firm or extra firm tofu, cut into 1/2 inch dice or 2 cups textured soy protein chunks or cutlets
which have been reconstituted in vegetarian broth/stock and cut into 1/2 inch pieces
1/2 cup flour
Sauce:
2 tbsp oil
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