Thai Stir-Fry (WFPBNO)

 This meal comes together pretty quick. Be sure you have all of your ingredients prepped before you begin cooking. Feel free to substitute other veggies instead of what I have listed. You want to use up the veggies in your frig! If you don't have coconut sugar you can sub brown sugar, if you don't like heat leave out the jalapeno, I deseeded mine and it wasn't hot at all. I served this stir-fry with an Asian salad mix I bought from my local grocery store. Enjoy and have fun in the kitchen!!

• 1/2 cup sliced sweet onion
• 1 heaping tablespoon pre-minced garlic
• 1 jalapeno, thinly sliced
• 5 ounces thinly sliced baby bella mushrooms
• 1 tablespoon reduced-sodium soy sauce
• 2 cups vegetable broth
• 6 ounces rice noodles, wide as you can find

-------------------------------------------------------

• 1/2 bell pepper, sliced - I used red
• 1 cup chopped broccoli
• 2 1/2 tablespoons reduced sodium soy sauce
• 1 teaspoon molasses
• 1 tablespoon vegan oyster sauce
• 2 teaspoons coconut sugar
• 1 teaspoon corn starch
• 2 tablespoons Thai basil
• sliced green onion, for garnish
• I also made a batch of oven baked tofu to go with this.

Heat a couple of tablespoons of water in a large non-stick skillet. Add onion, garlic and jalapeno and cook until onion is translucent. 

Add mushrooms and cook 3 minutes.

Add 1 tablespoon soy sauce and the broth.

Bring to boil.

Add the pasta and press them under the water. Cook covered if you can; mine try to steam up and I had to uncover them and stir, repeatedly. Cook based on package directions for length of time.

Stir the rest of the soy sauce, molasses, oyster sauce, sugar and corn starch into a small bow. 

Add the veggies to the stir fry and give it a good stir. 

Add the mixture from the bowl to the stir-fry and stir until thickened. Add the Thai basil and green onions. Stir and then serve.

Serve, garnished with the tofu. I had a prefab Asian salad that I served on the side. 

Enjoy!!!