Vegan Saucey Stir-Fry with Vegetables
Ingredients
- 50g textured vegetable protein (TVP) slices and/or chunks
- 2 tsp cornstarch
- 1/3 cup water
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 tbsp brown sugar
- 1/2 tsp Chinese five spice
- 2 whole star anise
- 1/8 tsp ground black pepper
- 1 tbsp cooking oil
- 1 brown onion, peeled and thinly sliced
- 1 red capsicum, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1/2 tbsp finely grated ginger
- 3 cloves garlic, minced
Garnish
- Green onions
- Coriander
- Sesame seeds
Preparation
Add the TVP slices into a bowl and pour over boiling water to cover. Set aside to reconstitute.
Combine the cornstarch, water, light soy sauce, dark soy sauce, brown sugar, Chinese five spice, star anise and black pepper into a small bowl. Whisk well.
Heat half the oil in a large frypan or wok over medium heat. Add in the onion, carrot and capsicum and sauté for 2 minutes until lightly charred. Add in 2 tablespoons of water and cook until water has evaporated and veggies are slightly tender, but not completely cooked through yet. Remove from pan and set aside.
Heat the remaining oil in the pan over medium heat and add in the ginger and garlic and fry for 30 seconds until fragrant. Drain the TVP and squeeze out any excess liquid then add it to the pan. Turn heat up to high and fry off for 2 minutes until dried out and lightly charred.
Pour in the sauce and add the veggies back in. Toss well and cook for 1 minute until sauce has thickened.
Garnish with green onions, coriander and sesame seeds. Serve immediately with rice.
Notes
Serves 2 people.
Preparation time is 10 minutes.
Cooking time is 10 minutes.
Total time is 20 minutes.
