Ingredients
- 1/4 cup vegan rice wine
- 2 tb ginger root, grated fresh
- 2 Garlic cloves, minced
- 1 cup Carrots, thinly sliced
- 1 cup Broccoli stems, sliced thin
- 1 cup Cabbage, sliced thin
- 2 Green onions
- 1/4 cup Water
- 1/2 ts Sesame oil, dark
- 1/2 ts Cayenne pepper
- 1 ts Hoisin sauce (optional)
- 4 cup Rice noodles, cooked
- Soy sauce to taste
Directions
In a wok over medium-high heat, heat vegan rice wine or
mirin until bubbling. Add ginger, garlic, carrots and
broccoli. Stir-fry until carrots soften slightly,
about five minutes. Add cabbage and green onions;
cover and cook three minutes. With a slotted spoon,
remove vegetables to a platter and set aside.
Add water, sesame oil, up to 1 tsp. cayenne and
hoisin sauce, if desired, to wok and heat until
bubbling. Add noodles and stir-fry until heated
through. Add vegetables and heat through. Add soy
sauce to taste.
Note: The sesame oil gives this dish a great flavor,
but leave it out if you can't afford the few grams of
fat it contributes.