Spicy Vegan Mock Duck Stir-Fry - cooking recipe

Ingredients

2 tablespoons peanut oil
1 tablespoon sesame oil
1 teaspoon hot chili oil (optional)
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, fineley chopped
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1 teaspoon maple syrup
1 teaspoon lime juice
1 tablespoon sambal oelek (chilli garlic sauce)
1/4 teaspoon asian chili powder
1 (10 ounce) can Chinese braised gluten
1/2 cup zucchini, sliced
1/2 cup broccoli, peices
1/2 cup carrot, thinly sliced
1/4 cup cilantro, chopped
2 tablespoons cashews, chopped

Preparation

Heat the oils in a wok or large pan over medium heat. Add onions and heat 2-3 minutes.
Add garlic and ginger, sautee for 2 more minutes.
Add the liquid from the gluten, soy sauce, syrup, lime juice, Sambal, and chillies and heat through.
Add gluten peices, and simmer for 2 minutes. Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched.
Serve over cooked grain or noodle of choice, and garnish with cilantro and cashews.