Vegetarian “beef” and broccoli stir-fry with chow mein
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Vegetarian “beef” and broccoli with chow mein noodles. This is a vegetarian and vegan Chinese stir-fry recipe with Chinese black thorn sauces and plenty of Asian stir-fry Vegetable Recipes including shiitake mushrooms, red peppers and green onions. As with most vegetable stir-fry recipes, you can change the Vegetable Recipes and amounts without too much trouble, so feel free to experiment with what you like or have on hand.
The recipe calls for dipping the black sprouts, which, like the hoisin sauce, tends to be one of those “love it or hate it” flavors, especially for those of us in the West who aren’t used to authentic Chinese flavors. If you’re unsure, use a little less than the recipe calls for, or clean it up with some water to dilute the flavour.
Recipes and photos courtesy of Gardein.
See also: More vegetarian stir-fry recipes
What you need
. 1 Packet store-bought beef substitute (try gardein brand “beefless tips”) 1/2 medium red onion, sliced thin 10 shiitake mushrooms, chopped 1/2 medium head broccoli, chopped into bite-sized florets 1 red bell pepper, diced seeds 1/2 cup black garlic sauce 1 bag (300 g) chow-mein noodles 3 tablespoons canola oil (or other neutral oil) 1 green onion (scallions), chopped small salt and pepper, to taste
How to make it
First, prepare the chow mein noodles. Pour about 4 cups of salted water into a saucepan and cook the noodles until tender, following the bag cooking instructions. In a medium saute pan, heat a little canola oil and brown and dehydrate the beef substitute on all sides. Add the onion and mushrooms and heat for another 3-5 minutes. Then add the black oak sauce, 1/2 cup of water and the broccoli and red peppers. Cover the pot and let heat for just a minute. Uncover and bring to a boil. Allow to heat, stirring frequently, until the sauce has reduced by about half. To serve, prepare the chilli-macaroni in advance with the vegetable “beef” and broccoli mixture and finely chopped green onion. Nutritional information (per serving) Calories 717 Total fat 26 g Saturated fat 3 g Saturated fat 15 g Cholesterol 13 mg Sodium 513 mg Carbohydrate 112 g Fiber 19 g Protein 23 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
