1 pkg. Veat nuggets (found in the freezer section)
2 Tbsp. thinly sliced ginger
½ C. sliced onions
1 C. sliced celery
1/3 C. chopped fresh cilantro
3 Tbsp. fresh lemon juice
¾ C. water
2 Tbsp. cornstarch/arrowroot
3 Tbsp. olive oil
1. Heat wok on medium heat. Add oil. Brown the Veat nuggets and set aside.
2. Add the sliced ginger, onions and celery. Saute until onions are translucent. Do not overcook the celery. Add the Veat, cilantro and lemon juice. Add salt and spike to taste. Add ¼ cup water.
3. Dissolve the corn starch in the remaining water and gradually add to the vegetables until thick enough. Stir and remove from heat. Serve.