Ingredients (use vegan versions):
approx. 1 lb of your favourite meat substitute (pre-soaked Soy-Good textured soy protein
chunks, fake 'chicken' strips work best)
1/2 cup of rice vinegar (white vinegar is fine)
1/2 cup of soy sauce
1 tablespoon of whole peppercorn
1-2 bay leaves
1 tablespoon of sugar
3 cloves of garlic, minced
salt to taste (usually not needed, soy sauce is already quite salty)
2-3 tablespoons of vegetable oil
optional: 1 cup chopped mushrooms
cooked white rice to serve with
Directions:
This is such a delicious and savory dish, and the smell of it cooking would always make us come running to the dinner table when we were young. I’m glad I’ve been able to vegetarianize this dish. It’s very quick, and simple to make.
Note: I made this recipe as true to it’s roots as I could. I personally never liked biting into a whole pepper corn, so grinding it coarsely works just as well for me.
If you’re using dried soy pieces, rehydrate them in boiling veggie “beef” flavoured broth and soy sauce.
In a large skillet or wok, heat oil. Saute garlic slightly until it’s flavour releases.
Add the fake meat, fry until browned (just slightly crispy). Add mushrooms if you’re using them.
Add vinegar, soy sauce, peppercorn, bay leaf, sugar
Fry until vinegar is reduced…several minutes.
Serve over a bed of rice.
Serves: 4
Preparation time: 30 minutes