Tuesday, April 5, 2011

Mock Vegetarian Meat Stir Fry in Bean Sauce

This recipe is keeping in the tradition of strict (Buddhist) vegetarians of not using onion, shallots, garlic or ginger, however if you're not strict with your food practices, feel free to add it into the recipe.


300g mock vegetarian meat pieces
1 small green capsicum, cut into 2.5cm pieces
1 small red capsicum, cut into 2.5cm pieces
1 long red chilli, chopped
1 small eggplant
100g mushroom, sliced
Thai basil a few sprigs
2 tsp lemongrass
4 tbsp of oil
2 tsp sesame oil
100ml of water
1 tsp of corn flour mixed with 2 tbsp of water
vegetable oil

For the stir-fry seasoning sauce:

2 tbsp crushed/ground yellow bean sauce
2 tsp of light soy sauce
1 tsp of dark soy sauce
1 tsp of sugar
1 tsp of Shaoxing wine/Chinese rice wine

  1. Mix together all the stir fry seasoning sauce ingredients in a small jug and set aside.
  2. Heat up some oil in a wok over medium heat and pan fry eggplant, set aside on paper lined plates.
  3. Heat up some more oil in a wok and stir-fry lemon grass and chilli at low heat until fragrant and aromatic.
  4. Add in mock meat pieces, capsicum, eggplant, mushroom and stir-fry at high heat for 30 seconds.
  5. Add in water and cover wok with tight lid for 30 seconds at high heat.
  6. Add in stir fry seasoning sauce and Thai basil leaves. Stir fry for a further 30 seconds then serve with rice

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