Vegetarian "BEEF" Chow Fun for the MEAT Eaters | Wally Cooks Everything

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar sweetness without shellfish.

Start with 500 grams of wide rice noodles but only use 250 grams for serving 1-2 people.

Check the manufacturing date of the noodles; use noodles as fresh as possible.

If noodles are stiff, microwave them on the lowest setting until loose.

Cut wheat gluten into slices to resemble meat texture.

Marinate wheat gluten with 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons Chinese cooking wine, 1 teaspoon sesame oil, dash of ground white pepper, and 2 teaspoons corn flour.

Let the marinated wheat gluten sit for about 5 minutes.

Chop 30-40 grams of yellow onions and prepare half a cup of bean sprouts and 1 stalk of green onions.

Prepare the sauce with 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, and 2 teaspoons oyster sauce.

Heat a well-seasoned 13-inch wok on medium heat until smoking, then add 2 tablespoons of vegetable oil.

Add the marinated wheat gluten to the wok and cook until it has a nice color, then turn off the heat.

Increase the heat to high and add another 2 tablespoons of vegetable oil to the wok.

Add the wide rice noodles to the wok, letting them sit for about 5 seconds before mixing.

Add the chopped yellow onions and let them cook for about 5 seconds.

Pour in the prepared sauce and mix quickly to coat the noodles.

Add half a cup of bean sprouts and the chopped green onions, mixing everything together.

If the pan gets too hot, lift it off the heat briefly.

Lower the heat and add the marinated wheat gluten, mixing to heat everything through.

Taste the dish to adjust seasoning as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens