Recipe: Mock Meat Stir-Fry (Kid Friendly, Vegan)

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Mock Meat Stir-Fry (Kid Friendly, Vegan).

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Squeeze the mock meat to remove water. Squeeze again to remove the water. Pour oil into a pan, make sure that the pan is big enough.
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Turns out ingredients Mock Meat Stir-Fry (Kid Friendly, Vegan) below:

You Need 1 of onion, peeled and cubed.
You Need 2 of carrots, peeled and chopped.
You Need 6 of shiitake mushrooms (you can also use champignon or others), sliced thinly.
You Need 1 cup of mock meat, immersed in water for 5-10 minutes.
You Need 1/2 tsp of salt.
You Set Up of Black pepper according to your preference.
You Need 1/2 cup of broth (mushroom broth).
You Need 1 tsp of sesame oil.
You Need 1 tsp of garlic paste.
You Need 1 tbsp of oil.

Mock Meat Stir-Fry (Kid Friendly, Vegan) step by step. Squeeze the mock meat to remove water. Squeeze again to remove the water. Pour oil into a pan, make sure that the pan is big enough.

How to make Mock Meat Stir-Fry (Kid Friendly, Vegan) Langkah demi langkah

Squeeze the mock meat to remove water. Set aside. If it is a bit hard, pour more water and wait for 5 minutes. Squeeze again to remove the water..
Pour oil into a pan, make sure that the pan is big enough. Use medium heat..
Put the cubed onion into the pan, stir occasionally. When it's a bit translucent, add the mock meat, then carrots, then mushrooms. Add garlic paste and stir well..
Add salt, black pepper, and sesame oil. Adjust the taste..
Lower the heat. Pour the broth. Stir occasionally. When the carrot has changed color and can be pierced by a fork easily, it is done..
Serve warm with rice..

Put the cubed onion into the pan, stir occasionally. This Chinese-inspired recipe uses stir-fried vegetables—including mushrooms, red bell peppers and broccoli—and mock meat to top off chow mein noodles cooked in a Chinese black bean garlic sauce. Adding noodles or tofu to this vegetable stir-fry recipe makes it a complete vegetarian and vegan meal. If your kids aren't ready to give up real meat burgers or chicken-tenders, try transition foods first. The result was a subset of Chinese cookery with. .

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