Plant Based Stir Fry
What you’ll need
Ingredients
- 2 Tbsp. canola oil
- 2 cup plant based chicken
- 1 red bell pepper, seeded and sliced
- 1 small sweet onion, peeled and sliced
- 1 cup sugar snap peas, cleaned
- 1 8-ounce can sliced water chestnuts, drained
- 1 bowl cooked white rice
- sesame seeds, for garnish
Seasoning
- additional drizzle of Lee Kum Kee Pure Sesame Oil
Sauce Mix
- 5 Tbsp. Lee Kum Kee Hoisin Sauce
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 tsp. garlic, minced
- 2 Tbsp. water
Made with
Lee Kum Kee products
.png?h=185&iar=0&mh=185&mw=52&w=52&hash=0968C2A44AE203140B750E6A07ABD644)
How to make it
-
In a small bowl, mix Lee Kum Kee Hoisin Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Pure Sesame Oil, garlic, and water. Whisk until combined and set aside.
-
In a large skillet or wok, heat the canola oil over high heat. When the oil just begins to smoke, add in the plant based chicken and stir-fry until lightly brown.
-
Add the red bell pepper, onion, sugar snap peas, and water chestnuts. Continue cooking while constantly stirring.
-
When the vegetables are cooked to your liking, add the sauce mixture. Stir vigorously until the vegetables are coated and the sauce has thickened, about 15 seconds.
-
Remove from heat. To serve, spoon stir fry over white rice and garnish with sesame seeds and drizzle with additional Lee Kum Kee Pure Sesame Oil.
You May Also Like
Black Pepper Lentil Burger
- Difficulty
95 mins
0
Spicy White Bean Dip
- Difficulty
15 mins
0
Stir-fry Cabbage
- Difficulty
6 mins
0