Vegan Chop Suey with Rice
Ingredients
- 200g (8oz) basmati rice
- 200g (8oz) vegan chicken (I like the one by @likemeat_int)
- 2 tbsp teriyaki sauce
- 1 tbsp apple cider vinegar
- 5 tbsp soy sauce
- 1 tbsp starch
- 1 tsp maple syrup
- 1 onion
- 1 leek
- 1 red bell pepper
- 2 carrots
- 6 mushrooms
- 1 glass mung bean sprouts
- 1 can bamboo shoots
- 1 tbsp sesame oil
Preparation
Combine teriyaki sauce, apple cider vinegar, soy sauce, starch, maple syrup and marinate the vegan chicken for about 30 minutes in it.
Cook the rice with a pinch of salt in double the amount of water.
Slice the onion, leek, bell pepper, carrots and mushroom in thin stripes.
Heat up the sesame oil in a wok and fry the veggies with the mung bean sprouts and bamboo shoots for about 5 minutes on medium heat.
Add the vegan chicken with the rest of the marinade into the wok and fry it for 2-3 more minutes.
Serve the Chop Suey with the rice.
