Recipe -> Vegetarian Chicken Mushroom(Vegetarian Moo Gu Gai)
Preparation Time: Min Cooking Time: Min
1 tbs vegetable cooking oil
1 clove garlic, minced
1 tsp minced ginger
8 oz white mushroom, sliced
1/4 tsp sugar, 1 tsp soy sauce
1 pk Protein-WiseTM  meat substitute, chicken style
1 tsp corn starch, mixed with 2 tbs cold water
1 green onion, cut to about ¼ length pieces
2 tsp sesame oil
Optional: 6 Shanghai Bokchoy, halved, blenched and rinsed
Heat vegetable oil wok or pan on high heat until the oil is hot.
Add garlic and cook for about 20 seconds or until garlic starts turning brown.
Add sliced mushrooms. Cook for about 2 minutes with occasional stirring.
Add salt, sugar and soy sauce. Cook for about 30 seconds with stirring.
Add meat substitute. Stir and cook for another 1 minute.
Add green onion and stir.
Mix the corn starch and water to homogeneous and add to wok or pan. Stir slowly until it thickens.
Remove from heat.
Add sesame oil. Stir and serve promptly.
Optional: Place blenched Shanghai Bokchoy on plate before pouring the stir fry mix in it for plate setting.