Vegan Recipe Collection Over 800 Vegan Recipes

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2 fresh long slim red cayenne peppers, stemmed and minced
6 scallions minced
2 tbsp chopped garlic
16oz extra firm bean curd, drained and cut into 1/2 inch cubes
1 cup unsalted cashews
2 carrots, shredded
2 celery stalks thinly sliced crosswise
1 cup sliced mushrooms
1/2 cup sliced water chestnuts
1/2 cup sliced bamboo shoots
1 (15oz) can baby corn pieces drained
2 broccoli stalks, florets only, cut into bite size pieces
1/4 cup light teriyaki sauce
3 cups cooked rice
Method
To prepare the leek sauce: combine the cornstarch and the water in a small bowl and beat with a wire
whisk to dissolve; set aside.
Heat 1/4-cup peanut oil in a small sauté pan over medium heat. add the leek, ginger an cayenne peppers
and stir to coat with oil. Sauté for 5-7 minutes, or until the leek is golden brown. Add the teriyaki sauce
and stir well. Set aside.
To prepare the rice: heat the second 1/4-cup of peanut oil in a large sauté pan or wok. Put the ginger,
cayenne peppers, scallions and garlic in the sauté pan or wok and stir well. Sauté for 3 minutes, stirring
often. Add the bean curd and stir well to coat with oil (it may be necessary to add more oil as you add
ingredients) sauté for 8-10 minutes, stirring often to brown the bean curd on all sides.
Add the cashews and carrots and stir well. Sauté for 2 minutes, stirring often. Add the celery,
mushrooms, water chestnuts, bamboo shoots and baby corn. Sauté for 5 minutes stirring often. Add
broccoli, teriyaki sauce an cooked rice. Stir well and sauté for 7-10 minutes or until the broccoli turns
dark green but is still crispy. Keep hot.
Put the leek sauce saucepan back on the stove over medium heat. Re-stir the dissolved cornstarch
mixture and add to the leek sauce slowly while stirring. Simmer the sauce for about 2 minutes or until it
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