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Sweet & Sour Boca Nugget Stir-fry

January 3, 2012 by epicureanvegan

Sweet and Sour Boca Nugget Stir-fry -- Epicurean VeganStir-fries are great ways to use up veggies and they’re typically easy to throw together. I didn’t feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect–a great balance of both elements!

INGREDIENTS:
1 pkg. Boca nuggets
2 C mushrooms, cut into chunks
6-8 green onions, sliced
1 can sliced water chestnuts, drained
1 C carrots, sliced thin
1 Tbs olive oil
2 tsp garlic, minced
2 C cooked rice
Sauce:
2/3 C rice vinegar
8 Tbs brown sugar
2 Tbs ketchup
2 tsp tamari
4 tsp arrowroot
6 tsp water

DIRECTIONS:
The sauce won’t take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag’s instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don’t forget to get it started, too!)

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Sweet & Sour Boca Nugget Stir-fry
 
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Stir-fries are great ways to use up veggies and they're typically easy to throw together. I didn't feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect--a great balance of both elements!
Author: Epicurean Vegan
Ingredients
  • 1 pkg. Boca nuggets
  • 2 C mushrooms, cut into chunks
  • 6-8 green onions, sliced
  • 1 can sliced water chestnuts, drained
  • 1 C carrots, sliced thin
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 2 C cooked rice
  • Sauce:
  • ⅔ C rice vinegar
  • 8 Tbs brown sugar
  • 2 Tbs ketchup
  • 2 tsp tamari
  • 4 tsp arrowroot
  • 6 tsp water
Directions
  1. The sauce won't take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag's instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don't forget to get it started, too!)
  2. Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.
  3. At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.
  4. Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!
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Filed Under: Dinners Tagged With: Asian, Boca, Boca nuggets, fast and easy, green onion, mushrooms, rice, sweet and sour, water chestnuts

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Comments

  1. sandition says

    January 3, 2012 at 1:08 pm

    I will be making this for sure!

  2. Izzy says

    January 3, 2012 at 1:45 pm

    Great idea! I will definitely be trying this one!

  3. thegourmetcoffeeguy says

    January 3, 2012 at 11:03 pm

    My family loves stir fry recipes. Your recipe has some different ingredients that will make us prepare a nice meal with some new flavors (tamari and arrowroot). Thank you for sharing.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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