All Photos © Christine Elise McCarthy 2016
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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
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
1 TBS minced ginger
1 TBS minced garlic
2 TBS chili garlic sauce (or sambal oelek)
1 TBS liquid aminos (or tamari or soy sauce)
1 TBS dark soy sauce
1 tsp chili oil
1 TBS sesame oil
1 TBS dark berry jam (or molasses or brown sugar)
Cook the rice & set aside.
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.