A delicious plant-based stir-fry made with chick'n, cashews, peppers, onions and garlic in a rich Asian-inspired sauce.
Chef's notes
This is a great dish to make for a dinner party. All of the prep can be done ahead of time and you'll be able to whip it together in about 5 to 10 minutes.
Steps
1
Making the Sauce
Ingredients
1/4 cup palm sugar (or brown sugar)
1 tbsp Fish-less Fish Sauce
2 tbsp soy sauce
6 tbsp vegetarian oyster sauce
For the sauce, roughly chop the palm sugar. Combine it with the Fish-Less Fish Sauce, soy sauce and vegetarian oyster sauce. Bring to a gentle boil and then set aside while you prepare the rest of your mise en place.
2
Stir-Frying the Dish
Ingredients
1 small, white onion
1/2 cup long, red Thai chilies (3 or 4)
4 small green onions
5 garlic cloves
1 (10.5-oz) pkg Gardein Chick'n Strips, ripped in half
1 cup toasted, unsalted cashews
1 tbsp whiskey (or white wine), optional
1 tbsp peanut oil (or vegetable oil)
1/2 tsp sea salt
Jasmine Rice (optional)
Prepare your mise en place. Slice the onion vertically into 3/4-inch pieces. Roughly chop the garlic. Slice the Thai chilies and green onions into 2-inch pieces. Tear the Chick'n Strips into 2-inch pieces and set aside.
Note: If you can't find long, red Thai chilies, substitute one small red pepper along with 1 or 2 minced serrano peppers or small, red Thai chilies.
To cook the dish, heat a wok or large fry pan over medium-high heat. Once hot, add the oil and sauté the Chick'n until it is cooked halfway through. Add the garlic and sauté for about 30 seconds, followed by the onions and salt and continue to sauté for another minute or so. Add the chilies and cook for 2 minutes before adding the green onions and sauce. Toss to coat.
To finish, add the cashew nuts and whiskey. Taste for seasoning and serve immediately. If desired, serve with a side of Jasmine Rice.
4 Comments
Nicodemus T•
This was sublime. I actually had trouble believing that I cooked it! The only change I would make to the recipe would be to leave out the extra salt - as the salt in the oyster sauce and soy sauce was more than enough for me!
Hello, Rhea: there are a couple of ways to go. You can make your own using a commercial product called "Soy Curls." You could also use tofu, following the Rouxbe recipe for baked tofu--it works very. That would be my first choice. Thanks for writing. Cheers, Char
Ken R • Rouxbe Staff •Hi- Well done.... and for sure, you will adjust recipes to fit your preference for salt, spice/piquancy and acidity etc. Great work! ~Ken
Rhea maria T •Hello, How can I substitute the Gardein Chick'n Strips as in my country we don't have plant based meats (meat and chicken) products. Thank you:)
Char N • Rouxbe Staff •Hello, Rhea: there are a couple of ways to go. You can make your own using a commercial product called "Soy Curls." You could also use tofu, following the Rouxbe recipe for baked tofu--it works very. That would be my first choice. Thanks for writing. Cheers, Char