Chinese Crispy "Pork"

The write-up for Chinese Crispy 'Pork' is on Weekly Vegan Menu.

There are three components to this dish:

The TVP

The Vegetables

The Sauce

The TVP

 

The TVP I used was chickn cutlets from healthy-eating.com . I rehydrated it in boiling liquid and let it steep for two hours. After the soaking I squeezed as much of the water out as I could. To flavor the TVP, I added

2 T tamari

1 T Marsala

1 t sugar

1 t toasted sesame seed oil

For EACH 2 oz of dry TVP

I then sliced each piece into 3 parts and coated the slices in cornstarch.

I heated coconut oil in my wok and stir-fried the slices until they were crisp.

It took me two batches to cook all the pieces in.

 

The Vegetables

Prepare your vegetables:

1 onion, cut into wedges

1 red pepper, cut into wedges

1 clove garlic, minced

1" piece ginger, sliced or minced

In the same wok you stir-fried your TVP, stir-fry the vegetables, ginger and garlic until the onions are getting seared.

Now add 1 can waterchestnuts and 1/2 c of thawed peas. Mix well.

 

The Sauce

 

Add the pre-mixed sauce:

2 T tomato paste

2 T vinegar

2 T sugar

1 T tamari

1 T Marsala

1 T cornstarch

1 c water

Mix well and bring the sauce to a boil and reduce to a simmer.

Add the TVP to the vegetables. Mix well and cook until the sauce is thickened and the vegetables are done to your liking.

Serve with rice.