Don’t discard the excess liquid-we’ll use some of it in the sauce. They won’t absorb all the liquid but we want them to absorb as much as we can. Start by adding your soy curls to a large bowl and covering them with the vegan chicken broth.
If you can’t find any of these, simply substitute a little more soy sauce and a pinch of sugar. If you can find a mushroom sauce, that will also work. Some Asian grocery stores actually sell vegan fish sauce, or vegan oyster sauce that will work here. Hoisin: Hoisin is a delicious sauce that we’re using in place of fish sauce.If you’d prefer not to use alcohol, substitute rice vinegar (same amount). If you can’t find it, the closest substitutes are mirin or dry sherry. You can find it in Asian groceries, but also some online shops carry shaoxing wine. It’s unlike any wine you’d drink-it’s only for cooking. Shaoxing Wine (Chinese Cooking Wine): This is really for authentic flavor, as it’s widely used in Chinese cooking.If soy-free, you’ll want to avoid the soy curls, and you can use either Coconut Aminos or No Soy instead of the soy sauce. Similarly, if you’re gluten-free, you can use gluten-free tamari. Personally, regular soy sauce is too salty for me so I like the lighter kind but use what you like. Soy sauce: The main component of the stir fry sauce is reduced sodium soy sauce.A variety of veggies: I used a lot of different veggies here including: white onion, green onion, garlic, baby bok choy, carrots, bean sprouts, shiitake mushrooms, and red bell peppers.You can absolutely use prepared vegan chicken broth or even just vegetable broth (I would use a little poultry seasoning if you do this). I personally love Better Than Bouillon No Chicken Base as it keeps better and is more economical than carton vegan chicken broth. Vegan chicken broth: This will help flavor the soy curls as “chicken” while rehydrating them.We rehydrate the soy curls in broth for more flavor, and they’ll also absorb the flavors from the stir fry sauce. Soy curls: Any protein (super firm tofu, seitan, beans, etc.) is fine here, but soy curls really have that nice texture and stir-fried chicken taste/feel that Chinese takeout chicken generally has.But of course, you’re welcome to use another protein like super firm tofu, beans, seitan chunks, or nothing at all.įinally, this recipe is SAUCY, meaning that there’s a lot of this light brown, super flavorful, somewhat thick sauce that sticks to the veggies and whatever you serve it with, like noodles or in my case rice. The protein in this dish is soy curls, one of my favorite chicken replacements. I tried to go for authentic-ish veggies here, but I also worked with what I had. I mentioned above that it’s great for cleaning out the fridge because you can really use any veggies that you like. Whoo, winded.Īnyway, today we’re talking about my vegan chop suey because it’s my latest obsession.Īside from getting System of a Down stuck in my head all over again, it’s actually a really easy and satisfying meal. If you’re looking for vegan Chinese food, you’ve honestly come to the right place because I’ve made a ton of them, such as vegan General Tso’s, vegan orange chicken, vegan beef and broccoli, vegan kung pao, veggie lo mein, vegan garlic noodles and vegan Chinese curry. But, it’s food that I grew up loving and I love to recreate those recipes at home and according to my vegan lifestyle. It’s more like what you might find at an Chinese restaurant in the US. This is a somewhat Americanized, Chinese-inspired dish. Hey Internet, I love stir fry-it's such a good way to use up a bunch of veggies in your fridge, but it’s also healthy, delicious, and quick to make.
0 kommentar(er)
