Vegan Chow Mein

• 1/4 cup vegetable stock
• 2 teaspoons liquid amino acids (such as Bragg(R))
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon vegetable stock
• 2 teaspoons peanut oil
• 1 cup canned large lima beans
• 1/4 teaspoon salt
• 1/2 pound sweet onions (such as Vidalia(R)), sliced
• 1 rib celery, sliced diagonally
• 1 cup cooked brown rice

1. 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.
2. 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.
3. 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.

vegetable stock, liquid amino, white sugar, salt, cornstarch, vegetable stock, peanut oil, beans, salt, sweet onions, celery, brown rice

Taken from www.allrecipes.com/recipe/244607/vegan-chow-mein/ (may not work)