1 tablespoon vegetable oil
vegan chicken pieces or tofu
2 tablespoons cornstarch, dissolved in water
2 garlic cloves, minced
1 tablespoon black bean sauce
salt and pepper, to taste
1/3 cup matchstick or julienned carrots
3/4 cup roasted peanuts
3/4 cup snow peas
1/2 each red and green bell pepper, chopped into 1 inch pieces
3/4 cup baby corn
1/3 cup water chestnuts, sliced
1/4 cup vegetable stock
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 onion, cut into 1 inch pieces
1 teaspoon sesame oil
Heat the vegetable oil in a wok. Add the garlic and soy chicken. Stir fry until the garlic is golden brown. Add remaining ingredients except cornstarch, peanuts, and sesame oil. Cover and cook for 10 minutes. Add cornstarch a little at a time to thicken. Remove from heat. Stir in sesame oil and peanuts.
Serve with jasmine or short grain rice.
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