VEGAN CHINESE TAKEOUT - "MOO GOO JI PAN" (蘑菇雞片) CHICKEN & MUSHROOM STIR-FRY!!

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option and chicken thighs are more economical than breast.

snow peas

🥗Healthier: sugar snap peas

💰Cheaper: green beans

Sugar snap peas offer a similar crunch, while green beans are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, while vegetable oil is more budget-friendly.

Cut the seitan into thin slices to mimic sliced chicken.

Marinate the seitan with 1 teaspoon of vegan oyster sauce, 1 teaspoon of garlic powder, and 1 teaspoon of sesame oil. Mix well and let it marinate for about 15 minutes.

Prepare the stir-fry sauce by mixing soy sauce, oyster sauce, cornstarch, sugar, rice wine, and chicken broth together.

Set the stir-fry sauce aside and prepare the remaining ingredients for the stir-fry.

In a wok over medium-high heat, add about 1 teaspoon of oil and 1 teaspoon of grated garlic. Stir for a moment.

Add the marinated seitan to the wok and stir-fry for about 2 minutes to warm it up.

Add the 2 cups of frozen vegetables, including pea pods, mushrooms, and canned water chestnuts. Stir-fry until the vegetables soften, about 4 minutes.

Re-stir the stir-fry sauce to ensure the cornstarch is mixed well, then pour it over the stir-fried ingredients.

Cook until the sauce thickens, and the stir-fry is done.

Serve the stir-fry with a sprinkle of toasted sesame seeds and bowls of rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens