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In this cooking lesson learn how to make spicy sweet and sour mock chicken stir fry.
Tags:Spicy Sweet and Sour Mock Chicken Stir Fry Recipe,asian cooking,asian mock chicken recipe,cookingwithnancy,easy cooking tips,how to cook asian food,mock chicken recipe,spicy sweet and sour mock chicken
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Hi everyone, I’m Nancy. Today, I’m going to cook something extremely simple. I’m going to use this vegetarian chicken that’s actually not real chicken as you know. They’re all vegetable protein from soya bean products and I’m just going to use so basic ingredients like half a carrot, that’s optional, shallots and some snake beans. We call it snake beans because it’s long. Now because I’m going to do a very simple stir fry, I’m going to cut it at an angle so first switch on your stove. There it goes. I have some rice in here, one small bowl of rice steamed so what I’m having is basically some sesame oil, plum sauce, vegetarian oyster sauce and no seasoning. And I’m going to use a little bit of vinegar or you can use a slice of lime if you have lime. If you don’t have lime, you can use vinegar so whichever one. Some pepper. Heat up the wok and I’m going to add in some cooking oil or olive oil about half a tablespoon, switch that on so what I’m going to do is shallots, get a few shallots, I’ve got 6 here. Use the white ends first. So I’m not using any onions or garlic in this recipe, just some shallots, fry it in the wok. Then if you’re using a nonstick-what happened to my other ladle. I’ll use this one, let’s fry this. Make sure you have-. Next thing I would do is I add in my-I’ll show you how to cut the beans. I’ve got it in a cup here about 8 to 10 stalks. There’s a stump at the end, you don’t want that and you can also remove the bottom of it if you like. Some restaurants leave that on. If it’s shorter, it can be quick. Cut it at an angle and so they cook faster in the stir fry. That’s how we cut then this chicken thing which I’ve used before, I’m using the whole block this time. You see I’m using the Chinese cleaver because that’s very easy. You can split this further into two, split this further into two and just cut them up. Where’s my wok, give this a nice fry. Slice it thin. You see the Chinese cleaver is very handy. Throw that in the wok and that will serve actually one person full or two. So if you want more, you can add the whole block so it’s up to you. I’m cutting the whole block so you have plenty. I’m going to stir on high heat. Add a little bit of color. Just a few slices of carrots will do, very thinly sliced and you come to one third or half a carrot depending on the side. Throw that in, throw the beans in, it’s so easy. Fry that, then I want to add something else to make it nice and hot. This is what I’ve got in the fridge all the time so get it from the fridge. This one here is hot soya bean paste, I can use up to one tablespoon full because I used the whole block of the chicken. You see that’s how it looks, hot and spicy. Throw it in the pan and one tablespoon full from the bottle. I’ll – from the bottle. Keep it on the side of the wok and cook that well and then mix in the rest of the ingredients. My rice has already been steamed – so I will just shut this off and when you have a nice fragrance coming up with the chili and the beans, just add everything together. It has a very nice color, very tasty too. This is sesame oil. You can put a touch of sesame oil. Oyster sauce, vegetarian mushroom oyster sauce. That will come to, you can see one tablespoon. Throw that in. it’s looking very good and I’m going to add in a little bit of plum sauce. Any plum sauce will do. So this will give a little bit of sweet and soury flavor so you don’t add sugar. Then a little bit of water. It sizzles, I love this. So quick. So the more of your beans are cooked, these are also cooked, as long as the beans are tender, you can take it off the heat. So that will be the water and that’s it. That’s good enough but if you want to add the-since you added – using no salt, whatever you do with all of these in your pantry, so you have to know what dish to use and what not to use. I’m adding in one teaspoon of the sauce, nothing is wasted. If you follow my recipe, whatever I have chopped here before, I continue to use them till they finish and then you can proceed to other recipes. Now that’s already cooked actually. Looking good. Looking really good, I don’t even have to add pepper but for those who like it hot, just a dash of pepper. That’s it. Ready, I’ll teach you how to serve this now. Clear all this. I don’t need lemon juice. I’ll put in just a dash of vinegar to make it more tangy, that’s all. Only a squeeze a small slice of lime. When you cook, you’ve got to eat food and enjoy and be excited about it. it’s worth coming to the kitchen because it’s such great fun. Now if you’re in a hurry, scoop it all to your plate and you can enjoy. This is one dish meal, all balanced, protein, vegetables, some color, just like my dress, it’s matching you know. So I’m going to enjoy this. Can you see? It’s beautiful and I can start eating. It’s really yummy. Yum yum.