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Buddha's Garden
Serves 2

2 Tbs. oyster sauce
2 tsp. Kikkoman soy sauce
1 tsp. honey
1/2 cup Chinese-type stock
freshly ground black pepper
2 tsp. cornstarch dissolved in 1 Tbs. water

2 Tbs. peanut oil
1 Tbs. minced garlic
1 Tbs. minced ginger
1 small carrot, sliced diagonally
1 cup shiitake mushroom, cut into fourths
1 cup asparagus, cut diagonally into 1 inch pieces
1 small yellow bell pepper, sliced thinly
1 small green bell pepper, sliced thinly
4 oz wheat gluten, sliced thinly
1/2 cup scallions, cut diagonally into 2" pieces, green and white parts

Mix sauce ingredients together. After heating the wok on med.-high
heat, add the oil and coat the bottom of the wok. Stir-fry the
ginger and garlic for 30 seconds or so. Add the mushrooms and
asparagus and cook for 30 seconds. Add the peppers and cook until
just soft. Add the wheat gluten and the scallions and just cook
to heat the gluten through. Add the sauce (after stirring it to
suspend the cornstarch) and stir continuously. Heat just until
the sauce bubbles. Serve on brown steamed rice and serve with a
seasoned chili or sesame oil.


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