8-ounces of vegan noodles
5 shikate mushrooms
10 gm black fungus soak overnight drain water few times and cut in small pieces
Leafy chinese greens pak choy – separate leaves from stems, cut stems vertically into
roughly 1 inci stick
some thai basil
2 slices of ginger cut into strips
1 tablespoon dark soy sauce
1 tsp vegan mushroom seasoning
½ teaspoon sesame oil
1/2 teaspoon sea salt
1-2 tablespoon homemade chili sauce – less if u donlt like too spicy
¼ teaspoon freshly ground white pepper
1/4 cup water
1.Stock mixture : Mix the water, soy sauces, sesame oil, salt, chili sauce and white pepper into a small bowl
and set aside.
2.Heat the wok over high heat. Add a tablespoon of the oil.
3.Add the ginger then stir-fry for no more than 10 seconds before adding the mushrooms and black fungus.
4.Stir-fry and add the stock mixture to stew for 3 minutes then thrown in noodles. Reduce heat to medium and stir-fry 5 minute
5.Add the greens pak choy stir-fry another 30 seconds to a minute, until well combined, and serve hot with some chopped coriander.
Inspirational Vegan Quotes
“We do not need to eat animals, wear animals, or use animals for entertainment purposes,
and our only defense of these uses is our pleasure, amusement, and convenience.”
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