Homemade Chinese Fakeaway with Curry
Ingredients
- 1.5 portions plant-based chicken strips
- basmati rice
- actifry chips
Curry vegetables
- 1 brown onion
- mushrooms
- chilli
Curry sauce
- 1 vegetable stock pot
- 300ml water
- 1 tablespoon curry powder
- ground ginger (to taste)
- onion salt (to taste)
- garlic powder (to taste)
- a little Chinese five spice
- 1 tablespoon cornflour
Egg foo young
- spring onions
- brown onions
- chilli
- 2 eggs
Preparation
Fry the plant-based chicken strips with onion, mushrooms, and chilli until cooked.
Prepare the curry sauce by dissolving the vegetable stock pot in water, adding curry powder, ground ginger, onion salt, garlic powder, Chinese five spice, and cornflour, then heat until thickened.
Combine the fried mixture with the curry sauce and heat through.
For egg foo young, beat the eggs and mix with spring onions, brown onions, and chilli, then cook in a pan until set.
Cook basmati rice according to package instructions.
Prepare actifry chips using an air fryer as directed.
Serve the curry with rice, chips, and egg foo young.
Notes
This recipe makes 2 servings and is designed for 2 syns per serving in Slimming World.
It is a plant-based adaptation of Chinese takeaway dishes, suitable for Chinese New Year celebrations.
