1/4 cup carrots, julienned
1/4 cup onions, julienned
1/4 cup green bell peppers, julienned
1/8 cup green onions, diced
2 tablespoon canola oil
1 tablespoon garlic, fresh, minced
1/4 cup Kung Pao sauce
8 ounces Lentil Sage Field Roast, sliced and torn in bite-size pieces
1/3 cup peanuts
1 cup rice, cooked
Servings: 4
1. Sauté Field Roast, peanuts and vegetables (except green onions) in canola oil.
2. Add garlic and Kung Pao sauce.
3. Add green onions and stir fry for another 30 seconds.
4. Serve over cooked rice or noodles.
Servings: 4
1/4 cup onions, julienned
1/4 cup green bell peppers, julienned
1/8 cup green onions, diced
2 tablespoon canola oil
1 tablespoon garlic, fresh, minced
1/4 cup Kung Pao sauce
8 ounces Lentil Sage Field Roast, sliced and torn in bite-size pieces
1/3 cup peanuts
1 cup rice, cooked
Servings: 4
1. Sauté Field Roast, peanuts and vegetables (except green onions) in canola oil.
2. Add garlic and Kung Pao sauce.
3. Add green onions and stir fry for another 30 seconds.
4. Serve over cooked rice or noodles.
Servings: 4
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