KOREAN-STYLE VEGAN STIR-FRY

MAKES 4 SERVINGS

1 tsp vegetable oil

1 340 g precooked plant-based protein (such as Yves Veggie Ground Round) 2 cloves garlic, finely chopped 3 green onions, chopped, white and green parts separated 2 tsp grated fresh ginger 3 tbsp light tamari sauce 2 tbsp brown sugar 2 tbsp mirin or unseasoned rice vinegar 1 tbsp toasted sesame oil 3 cups snow peas, trimmed

1 tbsp sesame seeds

Korean red pepper powder (gochugaru) or hot

pepper flakes (optional) In large skillet, heat vegetable oil over medium heat. Add plant-based ground protein and cook, breaking up with wooden spoon, until starting to brown, about 5 minutes.

Add garlic, white parts of green onions and ginger to skillet; cook for 30 seconds. Add tamari, sugar, mirin, sesame oil and 1 tbsp water. Bring to boil, reduce heat to medium-low and simmer, stirring occasionally, about 2 minutes. Add snow peas and continue cooking, stirring often, about 5 minutes. Sprinkle with green parts of green onions, and sesame seeds, and red pepper powder, if desired.