Chicken Vegetable Stir Fry

Another recipe made with plant-based meat. We used to call it fake meat in our family, but we stopped because it's not fake—it's real food, just made from plants instead of the bodies of dead animals.

Chicken Vegetable Stir Fry

2 T canola oil
4 cloves of garlic, sliced paper-thin
1 inch fresh ginger, sliced paper-thin
1 package Gardein Mandarin chicken (sauce discarded), or 1 to 2 cups other plant-based chicken
1 chopped onion
1 chopped fresh bell pepper, or about 1 c frozen
2 10-oz packages mixed stir fry vegetables (sometimes called Stir Fry Mix, Oriental Vegetables, or Vegetable Medley: contains vegs such as sliced carrots, green beans, broccoli, cauliflower)
2 t cornstarch
1 c boiling water
1 vegetarian bouillon cube
1/4 c reduced sodium soy sauce, or other soy sauce or tamari to taste

Warm oil in skillet or wok on medium heat. Add garlic and ginger and cook until slightly browned, 3 or 4 minutes. Add chicken and cook around 5 minutes. Add onion and bell pepper and cook until soft, 3 or  minutes.

While other things are cooking, put cornstarch and bouillon cube in a bowl. Pour 1 c boiling water over slowly, stirring with a fork, until combined.

Cook frozen vegetables in microwave about 3 minutes, or until warmed though.

Add vegetables and bouillon mix to pan, along with soy sauce. Cook until everything is cooked through. Serve over rice.

Henri Matisse, Vegetables, 1952