Vegetarian for Life

Celebrating Diwali

Posted by Guest on 22/10/21 in Articles, Life After Retirement, Recipes

Vegan Soy Chow Mein, by Asa Narinder @the_art_of_pure_cooking

Today I am introducing you all to the crowning jewel of the Indo Chinese cuisine, vegetable chow mein. Indo Chinese cuisine has a distinct culinary style – it’s an amalgamation of various aspects of Indian and Chinese culinary styles, foods, and flavours. This style of cooking enhances naturally vegan food in the best way imaginable. Chow mein is a bright treat that is commonly made at home on special occasions and festivals. A fabulous food that adorns any festive meal. Chow mein is quick and easy to make, always delicious, and highly versatile. A perfect way to embellish your Diwali meal, as you look toward festive remedies to soothe the effects of the autumnal chill. Wishing you all a very Happy Diwali!

Ingredients (Serves 2)

  • ½ cube of vegetable stock
  • 40g dried soy chunks
  • 200g of mixed stir-fry vegetables
  • 1 tbsp stir-fry oil
  • 1 clove crushed garlic
  • ½ tbsp soy sauce
  • ½ tbsp white vinegar
  •  ½ tbsp siracha
  • 1 tsp crushed black pepper
  • Salt to taste (considering the sodium in soy sauce)
  • Straight to wok rice noodles, 1 individual packet
  • Spring onions, chopped, to garnish

Method

  1. In a heavy based pan bring 720ml of water to a boil. 
  2. Crumble the vegetable stock cube over the boiling water, and stir until well combined.
  3. Add the dried soy chunks to the boiling stock, along with a pinch of salt. Continue cooking over medium-high heat for a further 5 minutes or until the soy chunks double in size.
  4. Once doubled, strain the soy chunks. Gently press on the soy chunks with the back of a spoon to remove excess stock, then place them to the side.
  5. Add the stir-fry vegetables and oil to a pan and place over high heat.
  6. Cook the vegetables over high heat until the vegetables soften. Be sure to stir continuously to prevent any colour from developing.
  7. Add the soy sauce, vinegar, siracha, black pepper and salt (if using) to the vegetables. Stir until well combined.
  8. Next, add the cooked noodles and drained soy chunks to the stir-fry.
  9. Mix until everything is well combined and the noodles are heated through. This should only take a few minutes.
  10. Garnish the chow mein with chopped spring onions and serve immediately.

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