To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
This is not a very traditional version of this dish but – given grocery stores during the Coronavirus pandemic – I just sorta winged it with what I had available.
Wuhan was the early epicenter of this virus so I Googled it & found that their traditional dish is Wuhan Hot & Dry Noodles. They looked & sounded great so here is my humble version. Expect a more traditional version in the near future.
Click the image below to watch the video.
Vegan Hot & Dry Wuhan Noodles
serves 2
INGREDIENTS
9 oz dry noodles
4 TBS tahini sauce
2 – 4 garlic cloves – minced
2 TBS good quality balsamic vinegar (optional)
2 TBS sesame oil
2 TBS dark (black) soy sauce (or regular)
2 TBS light (thin) soy sauce (or regular)
1 TBS sambal oelek (or hot chili oil to taste)
Pinch Chinese 5 spice
1 tsp sugar
1-2 TBS peanut butter
GARNISH – black and/or white sesame seeds, chopped scallions
DIRECTIONS
Cook the noodles.
Whisk the sauce ingredients together.
Drain the noodles & toss with the sauce – using a quantity to suit your taste.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Click the image above to watch the video.
Vegan Spicy Teriyaki King Trumpet Mushrooms
Feeds 2 with rice & a side veggie
INGREDIENTS
9 or more ounces of King Trumpet or Oyster mushrooms
1 cup water
2 TBS brown sugar
1 TBS sesame oil
2 TBS minced ginger
6 TBS low sodium soy sauce
1 TBS sambal oelek (chili paste) – optional
1 TBS vegan oyster or mushroom sauce
1/4 cup cornstarch whisked into 1/4 cup water
Cooking spray (or oil)
GARNISH – steamed rice & bok choy & sesame seeds
DIRECTIONS
Cut the tops off the mushrooms & either set aside for some other use or use in this recipe. Slice the stems 1/2 inch thing. Score them in a criss-cross & set aside.
Warm the water, sugar, sesame oil, ginger, soy sauce, sambal oelek, and oyster/mushroom sauce until the sugar dissolves. Pour over the mushrooms & let marinate for 20-30 minutes.
Steam your rice, adding boy choy in the final three minutes.
Heat a pan treated with cooking spray or 1 tsp of oil. Reserving the marinade aside – sear the mushrooms on both sides until browned & caramelized. Set aside. Bring the marinade to a boil in that same pan & add the cornstarch mixture. Heat until thick.
Add mushrooms to the sauce, heat through & serve atop steamed rice & bok choy. Garnish with sesame seeds.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video.
This is as easy as a dish can be! It took me less time to make the chicken & broccoli than it did to make the rice. Easy, delicious & as spicy (or not) as you please. Ok – I list 11 ingredients but I only used snap peas because I had them. Use them, lose them, substitute them with something else. Your call.
Vegan Spicy Chinese Barbecue Chicken with Broccoli
Heat the oil & saute the jalapenos & scallion slices for a minute or two. Add the remaining sauce ingredients & the chicken. Heat for a few minutes until the chicken is warmed & the sauce thickens a bit. Lower heat & set aside.
Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain. You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.
Plate with some rice & garnish with sesame seeds & scallion slices.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Click the image above to watch the video.
There is nothing easier than putting raw ingredients into a crock pot & walking away – only to return in a few hours to a home that smells yummy & food that is delicious. But this comes together on the stove top in about 5-10 minutes.
This is the easiest fucking dish ever. I used Beyond Meat’s vegan chicken one & Morning Star Veggie Pulled Pork the next time.
Easiest Ever Vegan Garlic Sesame Chicken (with or without Honey) for the Slow Cooker
Feeds 2 well with rice
INGREDIENTS
9 oz vegan chicken or other vegan faux meat
6 cloves garlic – minced
1 small onion – diced
1/4 cup of some dark berry jam – I used blueberry but blackberry would be great
1/4 cup hoisin sauce
1 TBS agave nectar
1/2 cup low sodium soy sauce
1 tsp crushed red pepper
1 TBS sesame oil
1 – 2 TBS cornstarch (optional)
1 TBS dark (black) soy sauce (optional – for color)
For garnish:
Scallions, sesame seeds and/or Thai basil and cooked rice
Directions
Cook some rice.
STOVE TOP VERSION
Heat the sesame oil & cook the onions until soft. Add the garlic & after one minute – add the remaining ingredients (the corn starch is optional). Heat through. Add water if it gets too thick – cornstarch if it is too watery. Add the dark soy sauce if you want a darker color.
Garnish as you desire & serve over rice.
SLOW COOKER VERSION
Put everything EXCEPT THE CORNSTARCH the garnishes in your crock pot. Stir it all up. My crock pot has no settings so I assume it is just always on high. Leave it alone for an hour or two – stirring it if you can or want to but it doesn’t need it.
Once it was all bubbly & hot, I used a slotted spoon & took the chicken out and used two forks to sorta shred it – like a pulled pork. I whisked about 1-2 TBS cornstarch into the sauce to thicken it & then returned the shredded chick to the pot. I let it sit a while longer but it didn’t need it. It didn’t REALLY need the shredding or cornstarch, either, so if it looks good to you right outta the pot au naturale – go for it!
Then I garnished it & ate some over rice. I enjoyed it.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
My debut novel is out! Check it out! I think it is HILARIOUS! I hope you will, too!
OPTIONAL – 1-3 TBS black soy sauce for a richer color
Scallions – green parts sliced – as garnish or sesame seeds or additional sliced basil.
DIRECTIONS
Heat 1-2 TBS sesame oil in a pan & add the eggplant. Add a little salt & some crushed red pepper. Add the diced onion. Saute over medium heat until tender but not mushy. Maybe 5-8 minutes.
Add 2-3 TBS sesame seeds & the garlic & the ginger. When the garlic begins to brown add the tomato sauce, brown sugar, sriracha, sambal oelek (or chili garlic sauce), molasses, soy sauce, rice vinegar, & water. Simmer over med-low heat for ten minutes. Add the eggplant & onions & simmer another 5 minutes. Stir in some chopped basil (if using).
Serve over rice garnished with additional chopped basil, the scallions & some additional sesame seeds.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image below to watch the video for this recipe. Plus – watch it to meet my newest foster dog – an adorable & brave trauma rescue from Uruguay and hear how I met Rachel Maddow, Fairuza Balk, Doyle from the Misfits & more!
This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes. None of the ingredients are particularly exotic but it is GENUINELY spicy. I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely. I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market. It comes in 9 ounce packages.
1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)
1/2 cup vegan hoisin sauce
1-2 TBS sriracha sauce
1-3 tsp crushed garlic (I used jarred)
1 TBS ginger (I used jarred)
Broccoli for 2 – fresh or frozen
Salted peanuts
Sliced scallions as garnish
Cooked rice for 2
DIRECTIONS
Cook the rice. If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside. If using frozen – cook it according to directions & set aside
Heat 1 TBS olive oil in a pan. Saute the jalapeno & red chili – if using them. When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute. Add the hoisin & sriracha and the chicken & heat the chicken through.
Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This is a really easy recipe but truly makes a fuckton. So, unless you are feeding a large group or intend to eat this for days, consider cutting the recipe down. The veggies you choose to use are up to you. This can be made with no veggies at all or with regular pasta. It is a very forgiving dish.
Click the image above to watch the video.
Vegan Vegetable Spicy Szechuan Lo Mein Noodles
Feeds 10 or more
INGREDIENTS
2 1/2 lbs of SOFT (or cooked) lo mein or chow mein noodles or even cooked spaghetti
1/2 lb vegan meat of choice (I used leftover Tofurky ham) – diced (very optional)
for the veggies
2 tsp hot chili oil (or other oil)
2 tsp sesame oil
1 small onion – diced
6 long beans (or other green beans) chopped
1 bell pepper (I used 1/2 red & 1/2 yellow) – diced
1 zucchini – diced
2 dozen snow peas – trimmed & sliced
6 mushrooms – sliced
2 small heads of broccoli – cut into florets
5 or 6 carrots – chopped
1 cup purple (or other) cabbage – chopped
8 oz can sliced water chesnuts – drained
6 bird’s eye chilis – split (optional)
1/2 cup water
for the sauce
2 TBS minced ginger
4 garlic cloves – minced
1 tsp Chinese 5 Spice
2 TBS Shaoxing cooking wine or rice vinegar
4 TBS light soy sauce
2 TBS dark soy sauce
1 tsp agave
1 large handful Thai basil (or other basil)
GARNISH – more shredded basil or cilantro, sesame seeds, sliced scallions, lime wedges
DIRECTIONS
In a very large wok, heat the two oils. Add all the ingredients in the “for the veggies” list. Heat over high heat for about 5 minutes or until the veggies are tender.
Add the noodles, faux meat (if using) & everything in the “for the sauce” list. Combine & heat through.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
OK. Another SUPER DUPER easy one!!! The first time I made it, I just threw this shit into a two serving slow cooker, hiked for two hours (that recipe is HERE) – and came back to this really spicy & really yummy dish! This recipe now is for the stove top. While Szechuan dishes are often very greasy – this has only one TBS of sesame oil in the whole thing. None of the ingredients are particularly exotic & if you find one in the list you don’t have because it is too exotic for your local stores – blow it off.
These dry red chilies are kind of important for flavor but I expect most big grocery stores will carry them. If not – sub out with crushed red pepper in a quantity that suits your tolerance for heat.
Stove top – this can be ready in 10 minutes.
Click the image below to watch the video.
Spicy Vegan Szechuan Chickpeas
serves 2 with rice
INGREDIENTS
2 (15 oz) cans of chickpeas
2 TBS hoisin sauce
2 TBS chili paste (chili garlic sauce or sambal oelek or sriracha)
2 TBS balsamic vinegar
1 TBS sesame oil
5 TBS low sodium soy sauce (or tamari)
1 TBS ginger – minced or grated
4 garlic cloves – minced
2 TBS Chinese rice cooking wine (not vinegar) or dry sherry
1/4 cup water
5-10 dry red chilies (halved or quartered) – THIS IS A LOT – so – use way less if you are not heat tolerant – the seeds are hot so discard if you hate spice. I used 15 peppers in this – seeds & all – hence EXTRA spicy. PS – you do not EAT these peppers once the dish is cooked. Use crushed red pepper (to taste) if you cannot find these.
1 tsp Chinese Five Spice
1 tsp anise pepper (or Szechuan pepper – they are the same thing)
1 TBS cornstarch
PEANUTS as garnish
Scallions – sliced
DIRECTIONS
Heat everything except the chickpeas & garnishes in deep pan. Whick to blend. Add the chickpeas & heat on high until the sauce thickens. Stir in the peanuts.
Serve over rice with sliced scallions. REMEMBER – do NOT eat those dry red peppers. I mean you can – but it is not advised.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Click the image above to watch the video.
This dish might be one of the tastiest & easiest recipes I have ever posted!
I steamed the broccoli separately. I recommend this highly as a way to avoid overcooking it & to keep it from turning an unsightly dark brown color from the sauce. You can use any kind of rice you like – or put this over noodles of some kind – but try it!
This is a REALLY easy dish to make. It made my house smell like a Chinese restaurant (in the best way) & was so shockingly good – it was all I could do not to eat the entire recipe in one sitting. The leftovers were even better today & I wasted no time devouring them. I think you will be blown away by how Goddamn tasty this fucker is.
Ultra Easy Vegan (or not) Spicy Mongolian Beef
serves 2
INGREDIENTS
Steamed rice of your choice
1 (8 oz) of your choice of faux beef
1-2 TBS avocado oil (or vegetable or olive oil or oil of your choice)
Cornstarch
1 tsp – 1 TBS crushed red pepper (or sriracha or other chili paste – or hoisin sauce) – optional
1 TBS minced ginger (I used jarred)
4 garlic cloves – minced
1/3 cup low sodium soy sauce
1/3 cup water
1 heaping TBS or more (to taste) brown sugar
1/2 cup shredded carrots
4 scallions sliced
Garnish – sliced scallions, sesame seeds
DIRECTIONS
Toss the fake meat in just enough cornstarch to cover it.
Heat 1 TBS olive oil in a large saute pan. Add the crushed red pepper & the meat. Fry the meat until the outside begins to brown or get a bit crusty. Maybe 3-5 minutes. If using real meat – cook it to your desired doneness. Put the meat on a plate & set aside.
Lower the heat on the pan to med-low and add another TBS (more or less) of oil Add the garlic & ginger & let saute about a minute & then add the water, soy, carrots & sugar. Increase heat to a boil.
The sauce should thicken pretty quickly. Add the cooked meat & scallions. Add some rice to the situation & eat the two servings on your own. Get drunk & start shit-talking on Facebook about what a badass, cooking muthafuckah you are.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com. Click the photo below to watch the video.
Today – I wanted to use one of them for my Green Beans & Minced Pork. I looked at the calorie count of each of the two remaining cans and was surprised to see a huge calorie disparity despite the fact that the ingredients list is identical.
So – since the “roast duck” had fewer calories – I used that one. Despite the image on the can – it looked exactly like the fried gluten one did. I have not opened the third can yet but I suspect it is just more of the same but – somehow – with more than twice the calories – so – I likely will feed it to my dogs & just use the others in the future. I man – see below? First image below is the fried pork & the second is the duck.
Same thing. Canned seitan in water. So – for this dish, you could use canned & drained seitan or your favorite brand of seitan – or even a faux beef like Beyond Meat’s Beefless Crumbles (or other brand of ground beef). The flavors in this dish are very strong & will take over the dish. You could even use Beyond Meat’s chickenless strips. No matter.
I served this with my newest rice discover – Thai Rice Berry (black jasmine) rice.
I saw this new rice at my favorite Thai grocery store – Bangluck. $10 for 5 pounds – so I could not resist. I looked it up online & found THIS:
Riceberry Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:
Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.
The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.
Riceberry Rice Nutrition Profile
Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:
Beta-carotene
Gama Oryzanol
Vitamin E
Folic Acid
Tannin
Zinc
Fiber
Bran Oil
These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.
The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.
Thai Rice Glycemic Index
Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.
This green bean dish is very easy. I used fresh green beans & loads of spices. You could use frozen green beans but I think canned ones will just become mush.
Vegan Spicy Szechuan Green Beans with Minced Pork
serves 2 with rice
INGREDIENTS
10+ oz seitan (or other faux meat)
1 lb green beans – trimmed & cut in half
1 TBS olive oil
2-3 TBS cornstarch
1-6 cloves garlic – minced (I used 6)
2 TBS brown sugar
1/4 cup hoisin sauce
1 tsp to 2 TBS crushed red pepper (according to your taste for heat)
1-6 dry red chilies (VERY spicy & VERY optional) – cut in half (I used 6)
GARNISH – cooked rice, sesame seeds
DIRECTIONS
Cook the rice.
Mince the faux meat & toss with the cornstarch.
Heat the olive oil in a large saute pan & add the rest of the ingredients – EXCEPT THE GARLIC.
Stir to combine. If using fresh green beans – add about 1/4 cup water, bring to a boil & cover for 3-5 minutes or until the green beans are cooked to your taste. Frozen beans won’t need this step but you can still add water if your sauce cooks off too much or the meat sticks to the pan too much.
When it all seems warmed through & the sauce is thick – toss in the garlic & stir for one minute. Serve with rice.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com. Click the image below to watch.
One of my all-time favorite foods, since childhood, is BBQ ribs – especially of the Chinese variety. Sticky, sweet & chewy – just delicious. I lived above a Chinese take-out while I was in high school & smelled this shit cooking every day & never tired of it. Even as the grease filled the air & I could feel my skin breaking out – I still craved these all the time – even if I only let myself have them on special occasions – mainly because I perceived them as extremely fattening and bad for you.
Then I gave up meat in the eighties & all ribs of all varieties fell forever from my diet.
Still – I craved that BBQ sauce & would have my mother send me the Ah-So Sauce (below) – a brand not available in Los Angeles – and I would stir it into rice or dip vegetables in it. It was not nearly as satisfying as ribs but I learned to live with it.
Chinese BBQ pork is called Char Siu. Lee Kum Kee brand is widely available & certainly available online. I saw this jar on a shelf & a great idea popped into my mind. Why not make BBQ pork using Beyond Meat vegan chicken? Why not, indeed! Their chicken strips have a texture that can be experienced as chicken OR pork – as pork & chicken really do have a very similar quality. And – I also decided to make the Char Siu sauce from scratch. The ingredients are not terribly exotic & can certainly be purchased online – if your local ethnic or regular grocery stores don’t have them all. The result was visually vibrant & the flavor is dead on. I recommend this dish very highly! You could also chop these “ribs” up & make a pork fried rice that would feel even the most deenerate carnivore.
I marinated the chicken overnight (in the bag) but that is totally unnecessary. You can whip these up in ten minutes & feel all take-out Chinese-y & get your late night, OMG-I-drank-too-much experience right in the comfort of your own kitchen.
Vegan Char Siu or Chinese BBQ Pork Ribs
Serves 2 as an appetizer – double the marinade recipe if you like lots of BBQ sauce on your ribs
INGREDIENTS
9-12 oz vegan chicken (or seitan strips)
1/2 tsp Chinese 5 Spice
2 TBS agave nectar
2 TBS Shao Xing Chinese rice wine
1 TBS hoisin sauce
1 TBS Thai chili sauce
1 TBS dark soy sauce
2 tsp vegan oyster or mushroom-flavored sauce
2 tsp molasses
1 TBS minced garlic
1 TBS sesame oil
1 tsp red food coloring (critical for the fiery red color)
GARNISH (optional) – sliced scallions or green garlic
DIRECTIONS
Blend all the ingredients together & then add the chicken. Marinate for a few minutes – or overnight. I did this right in the Beyond Meat packaging.
When you are ready to cook them – heat a pan treated with cooking spray. Add the MARINADE first & heat until it bubbles. Add the chicken & cook, on high, turning often. The idea is to let them get a bit blackened. The sauce will thicken very quickly – which is why I suggesting doubling the marinade recipe if you like lots of sticky BBQ sauce. You could even heat part of the marinade in a separate pan & pour it over your finished ribs.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com. Click the image below to watch.
Another easy gem made from Trader Joe’s Beef-less Strips. Of course – real beef could be used. Green pepper beef is my bad-ass boyfriend Miles’ favorite Chinese dish so I expect I will post an actual meat version of this some time down the line.
Easy as can be & rather delicious. Mine was a bit on the salty side so be sure to use the low sodium soy sauce. I added dark soy sauce but if you cannot find this – omit it. I used a vegetarian oyster sauce. As with the dark soy – if you cannot find it – omit it.
I bought white rice from a local Thai joynt – hence the take-out container.
Spicy Vegan Chinese Green Pepper Beef
Serves two pretty easily
INGREDIENTS
8 oz Trader Joe’s Beef-less Strips (or other vegan meat) – or real beef
1/2 onion – sliced thin
1 1/2 bell peppers – colors of your choice – sliced thin
olive oil
cornstarch
1 cup water
1/3 cup low sodium soy sauce
1 TBS dark soy sauce (optional)
1 tsp black pepper
1 TBS crushed red pepper (or to taste)
1 TBS ginger – minced
6 garlic cloves – minced
2 TBS brown sugar
1 TBS rice wine vinegar
1 TBS vegetarian oyster sauce (optional)
Cooked rice of your choice
DIRECTIONS
Toss the meat in a few TBS of cornstarch to coat it.
Heat a TBS or 2 of olive oil in a saute pan over high heat. Sear the meat & the crushed red pepper until it browns a bit on all sides. Set it aside in a bowl.
Add another TBS of olive oil to the pan & cook the onions & peppers over medium heat until soft. Put them in the bowl with the meat.
Add another TBS of olive oil to the pan & add the garlic & ginger. After one minute add the soy sauces, water, black pepper, brown sugar, rice vinegar & oyster sauce. Bring to a boil & let it thicken just a bit. Add the meat & peppers & stir to blend. Cook it down until the sauce is as thick as you want it & serve over rice. YUM!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
This is a repost of my recipe of March 3, 2015. The only thing new is my Youtube channel & the videos I am making for it. My first 90-second video is above. If you like it – please subscribe to my channel there and/or subscribe to my blog here. There is a link in the right hand column for you to add your email address. I hope you like my video!!!
The hardest part of this recipe is finding the ingredients & none are very exotic – meaning? No excuses! Try this fucker. It comes together in 20 minutes & is so fucking delicious – it was all I could do not to just devour it before I photographed it. It could be made with real chicken – if that is your thing. I used my favorite vegan chicken from Beyond Meat. Also – the marinating is optional.
20-Minute Spicy Vegan Kung Pao Chicken
Feeds 2 with rice
INGREDIENTS
Cooked rice
9 oz vegan chicken (or real chicken) – cubed
2 TBS peanut or olive oil
5-10 dry red chili peppers (10 peppers makes this VERY VERY spicy – reduce the number to under way 5 if you hate heat) – chopped (get rid of the seeds if you want this less spicy)
4 scallions – white & green parts – chopped & separated by color
6 garlic cloves – minced
2 tsp ginger
1/4 cup peanuts (plus more if you want to use them as garnish)
for the marinade
1 TBS soy sauce (or tamari)
2 tsp rice wine (or dry sherry)
1 1/2 tsp cornstarch
for the sauce (double this part for an extra saucy dish)
3 TBS black vinegar (or a good balsamic)
1 TBS soy sauce (or tamari)
1 TBS hoisin sauce (if you cannot find it – recipes are HERE)
1 TBS sesame oil
1 TBS cornstarch
DIRECTIONS
Make some rice. I used brown Basmati.
Whisk the marinade together & toss the chicken in it. Set aside. I marinated it in the bag.
Whisk together the sauce ingredients and set aside. Prepare everything else – because this will happen fast.
In a wok or heavy-bottomed pan, heat the oil over high heat. When hot (test by adding a piece of chili. It should sizzle a lot, immediately), add the dry chilies for 30 seconds & then add the chicken. Cook for one minute (if using real chicken, cook 2-3 minutes or until cooked through) and then add the sauce.
Stir it around for a minute and then add the garlic, ginger, and the white part of the scallions and half the green parts (my scallions are homegrown & have no white part). Cook another minute or until the sauce thickens & then stir in the peanuts.
Serve immediately over warm rice & garnish with more peanuts (chopped – if you prefer) and/or the remaining green scallions.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This is as easy as a dish can be! It took me less time to make the chicken & broccoli than it did to make the rice. Easy, delicious & as spicy (or not) as you please. Ok – I list 11 ingredients but I only used snap peas because I had them. Use them, lose them, substitute them with something else. Your call.
Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas
Heat the oil & saute the jalapenos & scallion slices for a minute or two. Add the remaining sauce ingredients & the chicken. Heat for a few minutes until the chicken is warmed & the sauce thickens a bit. Lower heat & set aside.
Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain. You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.
Plate with some rice & garnish with sesame seeds & scallion slices.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
So – the other day I found this amazing new beef replacement at Silom Thai Market. If you live in LA & you want something that will fool folks they are eating sliced steak – RUN to Silom & go to the center freezer aisle in the middle of the store. Dig around the freezer-burned packages in the cardboard boxes & find this stuff below.
It is SO convincing – once you load it with yummy flavors like this Szechuan dish. I served this beef over wide rice noodles (above) that I buy fresh at Bangluck Thai Market. The two stores are only a few blocks apart in Thai Town & both have their treasures & are worth adventuring into. If you don’t want or can’t find noodles – rice or whatever will do just as nicely. This cooks up in just a few minutes & the ingredients are not exotic. It is a great entry-level Chinese dish.
12 ounces cooked wide rice noodles (or pasta or cooked rice)
1/2 red bell pepper – sliced into thin strips
2 jalapenos – diced (optional)
1/4 onion – diced
1 cup orange or tangerine juice (I freeze juices in 1 cup quantities for future use in recipes)
2 dry red chilies – split (these add a lot of heat & should not be eaten when the dish is finished)
1 TBS liquid aminos (or soy sauce or tamari)
1 tsp Szechuan pepper corns (anise) – crushed in a mortar & pestle or pre-ground
2 TBS hoisin sauce
2 TBS dark soy sauce
2 TBS sambal oelek
1 tsp agave nectar
3 garlic cloves – minced
1 TBS minced fresh ginger
GARNISH – sesame seeds & sliced scallions
DIRECTIONS
Sear the beef in a TBS or two of sesame oil. Set aside.
In the same pan, heat another 1 -2 tsp sesame oil & saute the red bell pepper, onion & jalapenos.
Then add the juice, Szechuan pepper, hoisin, sambal oelek, dary soy, liquid aminos, ginger, garlic, and agave. Heat on high until it thickens a bit. Add the meat and noodles – if you are using them. When the ingredients are well combined & warmed through – serve with sesame seeds & scallion slices.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is really easy & does not use any ingredients that are especially exotic. I added WAY too many hot peppers & blasted my face off with this one – so – I will recommend using less spice here than I did. I used Gardein Beefless Tips that I found in the freezer section of my local Ralph’s. You can use these or any other meat replacement you prefer. The ratio of veggies is an entirely personal one. You can take my suggestions or wing it – or just go straight beef & rice. Your call. But it is easy & bursting with flavor!
Spicy Vegan Szechuan Beef & Vegetable Stir-Fry
Serves 4 with cooked rice
INGREDIENTS
Cooked rice of your choice
2 TBS coconut oil (or other cooking oil)
9 oz meatless beef – defrosted
2 cups broccoli florets
2 bell peppers – seeded & cut into strips
3 carrots – chopped
1 leek or medium onion – chopped
1 large zucchini – chopped
4 oz mushrooms – sliced
1-2 jalapenos or serranos (seeded to lessen the heat) – or to taste – diced
1-3 tsp cornstarch (optional)
for the sauce
2 TBS vegan oyster-flavored or mushroom-flavored sauce
Mix the sauce & pour it into the bag with the faux beef & smoosh it around to marinate.
Heat the coconut oil in a wok or large fry pan. I added the leeks & carrots & mushrooms first – because they take the longest to soften.
Add the fest of the produce. Broccoli & zucchini cook fastest – so I added them last. Once the veggies are cooked to your liking, stir in the beef & marinade. You might want to add a bit of water – but not much. If the sauce feels too thin – whisk in a tsp of cornstarch. Mine did not need it but yours might. Toss to heat through & serve with rice.
Delightful-Delicious-Delovely 