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From: Deborah (Recipes.vegsource.com)
Subject:         Chinese Casserole
Date: May 13, 2013 at 11:52 am PST

Chinese Casserole
(Use whatever veggies you like!)

Oil or pan spray, as needed
1 large onion, peeled and sliced
1/2 lb mushrooms, wiped clean, sliced
2 bell peppers, cleaned and cut into strips
4 oz snow pea pods
1/2 cup bean sprouts
1/4 lb Tofu,cut into cubes
1/2 lb vegetarian Canadian bacon or soy sausage, diced
Stir-Fry Sauce mixture (recipe follows)

Mix sauce ingredients, below. Set aside.
In large frying pan or wok, heat some oil over medium-high heat.
Add onions, and stir-fry until golden.
Add bell peppers, and stir-fry until peppers begin to soften.
Add mushrooms, and stir-fry until mushrooms begin to brown.
Add pea pods and bean sprouts, and stir-fry 1 minute.
Add Tofu and mock meats, and stir-fry 2 minutes.
Pour sauce mixture over all, and stir-cook until sauce is thickened and translucent.
Put mixture into greased casserole dish.
Cover, and bake at 375 F for 30 minutes.

----

Stir-Fry Sauce

2 cups broth or water
1 Tbs cornstarch
1/2 tsp garlic granules (or fresh)
1/2 tsp dark sesame oil
1/2 tsp minced ginger
2 - 3 Tbs vegetarian oyster sauce
2 Tbs soy sauce
1 tsp natural sugar

Mix all, and pour over a pan of stir-fried veggies.
Cook and stir until sauce is thick and translucent.
Serve immediately, over hot, cooked rice or noodles.

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