Tuesday, 13 March 2012

Sylvia Says #6: Vegan Sweet and Sour "Chicken"

Sylvia knows this dish as "chicken". She doesn't connect it to the animal, but I still cringe every time I hear her say it. So I tell Sylvia it is "pretend chicken". It gets very complicated. Why can't I think of something else to call this dish? 

This is a veganised more wholesome version of a fast food dish. I think most vegetables would work in this dish. Ginger would be a nice addition too. I usually just throw in whatever veggies are in the fridge that need to be used! 

Vegan Sweet and Sour "Chicken" (serves 4)

2 tbsp vegetable oil
1 onion, chopped
1 cup of cabbage, chopped
1 cup of mushrooms, chopped
1 carrot, chopped
1 zucchini, chopped
2 tbsp tamari or soy sauce
2 tbsp tomato paste
1 heaped tbsp brown sugar
1 heaped tbsp cornflour
2/3 cup pineapple juice
salt to taste

In a large saucepan, fry all vegetables in oil for about 10 minutes on medium heat or until cooked to your liking. 
While the veggies are cooking, heat oil in a separate fry pan and cook the chicken strips as directed on the packet.
Add the tamari, worcestershire sauce, tomato paste, sugar and cornflour to the vegetables and cook for a few minutes on medium heat, stirring constantly. Then slowly pour in the pineapple juice, stirring constantly. Simmer for a few more minutes, then add the chicken strips, mix and take off the heat.
Serve over rice or noodles.

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