Dad's Stir-Fry

This recipe makes a large batch — great served over rice. Start your rice now before cooking.

Cook the Beyond Meat (1 lb) in the oven or on the stove until well browned and slightly dried out. Drying it out a bit helps it hold its shape once added to the pot. Set aside.

Add sesame oil (1 Tbsp) to a LARGE pot over medium-high heat. Once hot, add the onion (1, diced) and garlic (4 cloves, minced) and cook for 4-8 minutes, or until browned around the edges.

Add the broccoli (1 head, chopped), celery (1 small bunch, chopped), carrots (1 ½ cups, shredded), cabbage (1 small head, shredded) and red bell peppers (1-2, diced) along with soy sauce (½ cup) and veggie broth (12 cups). Increase to high heat and bring to a boil.

In a separate bowl, whisk together the cornstarch (⅔ cup) and water (2 cups). Once the pot is boiling, pour in the cornstarch (⅔ cup) mixture while stirring continuously. Cook for 3 more minutes.

Remove from heat. Stir in the cooked Beyond Meat, bean sprouts (14 oz can, drained) and water chestnuts (2 8 oz cans, drained & chopped). Serve over rice and top with extra soy sauce if desired.