This is a great way to introduce more vegetables, herbs and spices into your diet! Enjoy this delicious veggie sauce with Chinese noodles, rice or [Baked Tofu](https://www.bmc.org/recipes/baked-tofu)!



 

    Serves: 3 servings    Total Time:  30 minutes Prep Time: 15 minutes Cook Time: 15 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Ginger - 4-5 thin slices, fresh Zucchini - 2-3 (choose the tender ones) Carrots - 1-2 Shiitake\_mushrooms - 10 dried, soaked in warm water for 2 hours overnight or about 1 cup fresh, sliced Green\_onion/scallion - 1 Bok\_choy - 2-3 heads Cornstarch\_or\_all\_purpose\_flour - 2 tablespoons Water - 2-3 tablespoons + 1 cup, divided Oil - 2 tablespoons vegetables, canola, avocado, sunflower or other high-heat oil Beyond\_ Meat - 1/2 pound Bean\_Paste - 1/2 Tablespoon Soy\_Sauce - 1 Tablespoon, low sodium Chili\_oil - 1 teaspoon Mushroom\_Oyster\_Sauce - 1/2 Tablespoon (or toasted sesame oil) Coconut\_Sugar - 1 teaspoon White\_Pepper - 1/2 teaspoon (optional) Black\_Pepper - 1/2 teaspoon Paprika - to taste (optional) Salt - 1-2 teaspoons Cilantro - 2-3 Tablespoons fresh, chopped 

## Instructions

Step 1

Mince the ginger.

Step 2

Dice all the other vegetables.

Step 3

In one bowl, combine the ginger, green onion and shiitake. In another bowl, combine the Zucchini and carrots. 

Step 4

Mix cornstarch (or flour) with 2-3 tablespoons of cold water.

Step 5

Heat a large frying pan or wok with high heat with vegetable oil in it, once the oil is hot, add minced ginger, chopped green onion, diced shiitake mushrooms, and Beyond Meat. Stir-fry them for 1-2 minutes for the aroma of ginger, green onion, mushroom and the plant-based meat to come out.

Step 6

Add zucchini and carrots, stir-fry for 2 minutes.

Step 7

Add bean paste, stir-fry briefly until it is well mixed. 

Step 8

Add white pepper powder, coconut sugar, light soy sauce, black pepper powder, sesame oil, and salt. Stir-fry for 1 minute.

Step 9

Add 1 cup of water, bring it to boil before turning the heat down to a simmer.

Step 10

Add cornstarch and water mixture and simmer for 2-3 minutes.

Step 11

Add chili oil and turn off heat. 

 

### Notes

Once the sauce is out of the pan, pour it over the [baked tofu](https://www.bmc.org/recipes/baked-tofu) block and finish with chopped cilantro sprinkled over the sauce.

## Nutrition Information

  Calories: 396 Calories Fat: 17.75 Saturated Fat: 1.75 Carbohydrates: Net Carb: 40.20 Dietary Fiber: 12.15 Protein: 31.15 

## Dietary Restrictions

 Vegan