For the Stir Fry:
Assorted Vegetables chopped and prepared – We used root to steam vegetables and leftover vegetable scraps we had on hand to help reduce food waste! Here’s what’s in our stir fry:
- Cremini Mushrooms
- Bell Peppers
- Red Onion
- Broccolini
- Snap Peas
- Bok Choy
Mongolian “Meatless” Plant-Based Meatballs:
- Beyond Meat, Impossible or Pure Farmland brand Plant-Based Meatless Meatballs
For the sauce:
- 1 tbsp neutral oil
- 1/2 C soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1/3 C HOPE Roasted Garlic Cashew & Almond Dip
- 2 teaspoons corn starch
- 1 tsp minced ginger
- ½ C water
- pinch of red chili flakes (optional)
- 1 tbsp sesame seeds
Serve with a side of leftover rice (put that leftover take-out rice to good use!)
Garnish With:
- Any herbs you need to use up! cilantro, green onions, and mint, etc.