Having a bag or two of vegan mince in my freezer is an absolute lifesaver. It is such a versatile item that can get me very far! From spaghetti bolognese to chili con carne, and this one, is definitely one of my favourites back to routine weeknight meals.
In Hong Kong, this dish can be served with rice as a one-plate meal, or you can serve it in fresh lettuce cups or deep-fried rice paper or wonton cups as a party nibble or an appetizer.
Serves 4 with rice
- 2 cups/5 dl frozen vegan mince (I used Oumph! or Anamma vegofärs)
- 200g Haricot beans, trimmed and diced
- 2 small carrots, peeled, trimmed and diced
- 100g fresh mushrooms such as shiitake or oyster, diced
- 1 large or 2 small yellow onion, peeled and diced
- 1-2 garlic cloves, peeled
- 1 thick slice of fresh ginger
- 1 tbsp toasted sesame oil
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp ground white pepper
- 1 tbsp vegetable oil for cooking
- 2 tsp corn starch
- 120ml/half cup water
1 stalk scallion, trim roots then thinly sliced diagonally
Cook rice according to instructions.
Pound garlic and ginger. Dice haricot verts, carrot, mushroom and onion, feel free to use a mini chopper (I like my Kitchenaid mini chopper) to save time.
Heat vegetable oil in a wok on medium high heat. Add all vegetables into the wok and sauté until vegetables are almost cook through, stir frequently, about 3-5 minutes. Add vegan mince, stir to combine.
Mix together soy sauce, sugar, sesame oil, white pepper, ingredients in a small bowl and add into wok, stir to coat all over on mixture. Turn heat up to high, mix water and cornstarch in another small bowl and add everything into the wok, keep stirring until sauce is thickened and glossy.
Store leftovers for up to 3 days in the fridge and up to 2 month in the freezer.