Stir-fried Vegetarian Char Siu with Snow Peas and Wood Ear Mushrooms豉油皇素叉燒炒雪豆木耳
A vibrant and savory Cantonese stir-fry featuring tender vegetarian char siu (BBQ pork made from plant-based protein), crisp snow peas, and earthy wood ear mushrooms, all tossed in a fragrant soy sauce-based stir-fry sauce. Served perfectly with steamed rice.
01Ingredients
- 200g vegetarian char siu, sliced
- 150g fresh snow peas, stringed
- 10g dried wood ear mushrooms, rehydrated and sliced
- 2 cloves garlic, minced
- 1/2 tablespoon ginger, minced
- 1 tablespoon vegetable oil
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon vegetarian oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
Nutrition (per serving)218kcal
- Protein12.5g
- Carbs15.2g
- Fat11.8g
Fiber 3.1 gSodium 1042 mg
02Steps
- Rehydrate the dried wood ear mushrooms in warm water for 15-20 minutes until soft. Drain and slice them into thin strips. String the fresh snow peas.
- In a small bowl, combine the light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, white pepper, water, cornstarch, and sesame oil to make the stir-fry sauce. Mix well and set aside.
- Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the minced garlic and ginger and stir-fry until fragrant, about 30 seconds.
- Add the sliced vegetarian char siu to the wok and stir-fry for 2-3 minutes until lightly browned.
- Add the snow peas and sliced wood ear mushrooms to the wok. Stir-fry for 2-3 minutes until the snow peas are vibrant green and crisp-tender.
- Pour the prepared stir-fry sauce over the ingredients in the wok. Toss everything together quickly to coat evenly, allowing the sauce to thicken.
- Serve immediately with steamed rice.
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