110 | ASIAN FOODS VEGETABLE STIR FRY https://elavegan.com/ by Michaela Vais During Fern’s 60th birthday celebrations we went to JP Lee, a Chinese restaurant in Maplewood NJ for supper. Three year old Lior, who wanted so much to be big, was quite an expert ordering her own food. Already for a year she would choose her own sushi eating only the insides, and make her own choice for the Mongolian grill. The fun part of the meal was when everybody read out their fortune cookies. We were delighted that that year Dani could read her own cookie. Lior refused to let anyone read her fortune cookie. She sagely looked at the typed message on the strip of paper, which she couldn’t read and then ‘read’: “If you eat this you’ll be sick.” 225g noodles* 1 Tbs sesame/canola oil 1 onion, diced ½ heaped Tbs fresh ginger, grated 3-4 garlic cloves crushed 200g fresh mushrooms, chopped 1 large carrot sliced 1 red bell pepper sliced 1 medium zucchini/vegetable marrow, sliced Salt and black pepper to taste Green onion to garnish Sesame seeds to garnish SAUCE 2/3 cup vegetable broth or water 3-4 Tbs tamari/soy sauce, 2 Tbs rice vinegar 2 Tbs agave or more to taste 1 Tbs cornflour 1 pinch of red pepper flakes (Optional) Peanut butter (Optional) Serves: 4 Cook Time: 10 minutes Prep Time: 15 minutes
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