Vegan Beef Chow Mein
I’m still not 100 per cent sure whether this is legitimately a Chinese dish, but one thing I do know is that my Australian nan knows how to make it. While my version is definitely more faithful to real Chinese flavours, there is something quite charming about westernised versions of Chinese cuisine. As a bonus, it’ll be ready in less time than it takes to order home delivery.
Ingredients 18
3 tbsp vegetable oil, plus extra if needed
400 g chow mein noodles, cooked according to the packet instructions, drained well
300 g veggie mince
2 tbsp grated ginger
4 garlic cloves, minced
1 green chilli, sliced, optional
3 spring onions (scallions), white parts only, sliced
1 tsp curry powder
1 carrot, small, peeled, thinly sliced on the diagonal
200 g Chinese cabbage (wombok), roughly chopped
2 tsp cornflour, blended with 3 tbsp cold water (cornflour slurry)
Sauce
80 ml vegan oyster sauce
3 tbsp shaoxing rice wine
2 tbsp Maggi seasoning sauce
1 tbsp sesame oil
1⁄2 stock cube
1 tsp caster sugar (superfine sugar), optional
200 ml water
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Method 7
To make the sauce, combine the , , , , , (if using), and in a jar or small bowl.
Set a wok over a high heat for 2 minutes, then add a little and heat for 30 seconds. Divide the into four bundles, then, working with one bundle at a time, place in the bottom of the wok and shape into a thin disc, adding a splash more oil for each bundle. Fry until crispy and golden, then flip and repeat on the other side. Remove and drain on paper towel. Repeat with the remaining noodles, then set aside.
If the wok still has some remaining, leave it in. If it’s dry, add an extra splash and heat until smoking hot. Throw in the or textured vegetable protein and stir-fry for 1 minute, breaking it up into small bits if using veggie mince.
Then add the , , (if using), white part of the and the and quickly stir-fry, making sure everything is evenly distributed.
Add the and and a splash of to create a little steam, then cook for 2 minutes, or until the cabbage has wilted slightly.
Pour the into the wok and toss well, then bring to the boil and cook for 1 minute. Add the , mix well and cook for a final 30 seconds, or until the sauce has thickened.
To serve, place the crispy noodle discs in shallow bowls and spoon over the chow mein mixture from the wok.
