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
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How to make it
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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.
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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.
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Add the red bell pepper, onion, sugar snap peas, and water chestnuts. Continue cooking while constantly stirring.
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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.
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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.
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