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Ingredients

For the marinade:

  • 1 tbsp rice wine (e.g. sake)
  • 1 tsp cornflour

For the ‘chicken’:

  • 250g/8oz of seitan* (contains gluten), tofu (contains soya) or meat-free ‘chicken’* (e.g. VegiDeli ‘Chicken Style Pieces’ (gluten, soya) cut into bite-sized cubes

For the sauce:

  • 1 tbsp light soy sauce
  • ½ tsp sesame oil
  • Generous sprinkle white pepper
  • 2 tbsp sugar
  • 4 tbsp water
  • 2 tsp cornflour

Other ingredients

  • 2½ tbsp sunflower oil
  • 1-inch (2.5 cm) piece fresh ginger, peeled and cut into small pieces
  • 2–3 cloves garlic, finely minced
  • 2 tbsp fermented black beans (douchi)
  • ½ small green pepper, deseeded and cut into largish pieces
  • ½ small red pepper, deseeded and cut into largish pieces
  • 2 red finger-length chilis, deseeded and cut into thin rounds
  • 1 small onion, cut into largish pieces (or a handful of spring onions, chopped into large pieces)
  • Salt, to taste

Method

  1. Marinate the ‘chicken’ with the rice wine and cornflour. Refrigerate for 20m.
  2. Prepare the black beans: soak them for 15m, rinse and drain, then squash with the back of a spoon to form a rough paste.
  3. Mix all the ingredients for the sauce in a small bowl. Set aside.
  4. Heat ½ tbsp of the oil in a wok or skillet over high heat. Add the ‘chicken’ and stir-fry until the pieces turn golden (approx. 2–3m). Dish out and set aside.
  5. Heat the remaining 2 tbsp oil in a wok over a high heat. Add the garlic and ginger and stir fry until they turn light brown.
  6. Stir in the fermented black beans, peppers, onion and red chilli. Stir fry for about 1–2m.
  7. Return the ‘chicken’ to the wok, stir and blend well with the other ingredients, about 1m.
  8. Add the sauce and stir until the ‘chicken’ is cooked through – approx. 5m. Add salt to taste.
  9. Transfer to a serving dish then dish up into bowls on top of steamed rice.

Reproduced with kind permission from Jewish Vegetarian Society https://www.jvs.org.uk/

Recipe details

Serves: 2

Prep time: 0 hr

35 mins

Cook time: 0 hr

15 mins

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