This cake is great to prepare the day before and is a hit at potlucks.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 1 |
| Yield: | 1 serving |
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
Instructions
- 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.
- You can use tofu in this recipe, if you’d like. I prefer beans to tofu.
- Chickpeas can be substituted for the lima beans. Canola oil can be substituted for the peanut oil. Soy sauce can be substituted for the liquid aminos.
Reviews
Added a glug of dry sherry (rice wine substitute) but enjoyed the result of this recipe. Needed to add more vegetable broth to have enough liquid for the cornstarch. Served on brown rice. Looking forward to trying other proteins
Would make it again 🙂 really easy and taste great.
Fast, easy & healthy and delicious! I look forward to more recipes from Sadie!