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Vegan Crispy “Beef”

My veganized version of a Chinese favorite.
Servings 4 small servings

Ingredients

  • 3 cups ”Beef”-flavored vegetable broth see text above for broth options
  • 1 1/2 cups, heaping Soy curls or soy shreds For gluten-free, stick to the soy curls.
  • 5-6 dried Chinese red peppers
  • 1/2 cup agave syrup
  • 1/4 cup soy sauce gluten-free, if necessary
  • 1 Tbsp hoisin sauce gluten-free, if necessary
  • 1/2 Tbsp toasted sesame oil
  • 1/2 Tbsp Shaoxing wine ONLY if gluten is OK for gluten-free sub dry sherry or mirin
  • 1 Tbsp tapioca starch
  • vegetable oil for cooking, or cooking oil of choice
  • 2 sliced green onions whites and greens separated
  • 1/2 Tbsp minced garlic
  • 8 slices fresh ginger
  • 1/2 cup potato starch can sub cornstarch
  • 3 Tbsp toasted sesame seeds (optional)
  • 4 servings cooked rice (optional for serving)

Instructions

  • Bring the broth to a boil. Once boiling, remove from heat and stir in the soy shreds. Let sit for approximately one hour to rehydrate.
  • Pour the hot, boiled water into a cup or bowl over the red chilies. Let sit to rehydrate for 20 - 30 minutes (DO NOT discard the water).
  • After the chilies have rehydrated, in a medium bowl whisk together the agave, soy sauce, hoisin sauce, toasted sesame oil, Shaoxing wine, tapioca starch and 1/4 cup of the water used to rehydrate the chilies.
  • Heat a large skillet over medium heat lightly coated with oil. Once hot, sauté the whites of the green onions until completely soft. Next, add the garlic, ginger, and red chilies. Sauté for about 30 more seconds, then add in the sauce. Keep sauce on medium-low, stirring occasional, until thickened. Remove from heat.
  • Transfer the hydrated soy shreds to a strainer a shake away excess liquid.
  • Once shreds are thoroughly strained, add them to a small to medium-sized bowl and over them sift the potato starch. Once all the starch is sifted in, toss the shreds to make sure they are evenly coated.
  • Coat a deep skillet (or use a large pot) with 1/4 inch oil, and heat over medium-high heat. Set up a station next to the stove with paper towels (or clean kitchen towels) to place the soy shreds after they’ve fried.
  • Once the oil is hot, add about half of the shreds and fry. Keep them moving in the skillet the entire time until lightly browned and crispy. Transfer the shreds to the paper towels and continue with the second batch.
  • Once the second batch of shreds have fried, return the first batch to the oil for a second fry (this is optional, but it will give them crispier outsides). Once fried, continue with the second batch.
  • Return the skillet with the sauce to the stove. Blot the shreds with towels to remove any excess oil, then add them to the sauce. Heat over medium heat, stirring occasionally, until hot.
  • Turn off the heat and stir in about two-thirds of the sesame seeds (if using). If desired, distribute individual servings over rice and top with the remaining sesame seeds and the greens from the green onions. Enjoy!