All Recipes Best Recipe World Cuisine Recipes Asian

Ingredients

¼ cup vegetable stock 2 teaspoons liquid amino acids (such as Bragg®) ½ teaspoon white sugar ¼ teaspoon salt 1 tablespoon cornstarch 1 tablespoon vegetable stock 2 teaspoons peanut oil 1 cup canned large lima beans ¼ teaspoon salt ½ pound sweet onions (such as Vidalia®), sliced 1 rib celery, sliced diagonally 1 cup cooked brown rice

Nutrition Info

641.9 calories carbohydrate: 116.1 g cholesterol: : - fat: 12 g fiber: 20.2 g protein: 20.4 g saturatedFat: 2.1 g servingSize: - sodium: 2454.2 mg sugar: 13.7 g transFat: : - unsaturatedFat: : -

Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
Heat peanut oil in a wok or large skillet over high heat, add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.

1 serving

I love Chinese food. When I make it myself, I can control the ingredients. This way I know it is truly healthy.