Description
The best part about using mock chicken is that you only need to cook it until it’s heated through. Speed up this stir-fry even more by using coleslaw mix in place of the shredded cabbage, or use a pre-sliced stir-fry mix. Serve on its own or over cooked jasmine rice.
Ingredients
Units
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- 1 Tbsp vegetable oil or other neutral oil
- 3 cups shredded cabbage
- 2 stalks celery, thinly sliced
- 1 red bell pepper, sliced
- 1 cup roughly chopped yu choy (Chinese mustard greens), Chinese broccoli, or baby broccoli
- 3 Tbsps vegetarian oyster-flavored sauce or hoisin sauce
- 2 Tbsps sweet chili sauce
- 4 cloves garlic, minced or grated
- 1 tsp sesame oil
- 1 6-oz package unbreaded mock chicken tenders, thickly sliced
- 1 jalapeño pepper, thinly sliced
- 2 green onions, sliced
Instructions
- Heat oil in a large nonstick skillet or wok over medium-high heat. Cook cabbage and celery, stirring often, until softened, about 5 minutes.
- Add red bell pepper and yu choy. Cook, stirring often, until vegetables are tender-crisp, about 4 minutes.
- Meanwhile, in a small bowl, stir together the oyster sauce, sweet chili sauce, garlic, and sesame oil.
- Add the sauce mixture to the skillet along with the tenders and jalapeño. Cook, stirring, until tenders are heated through and vegetables are coated, about 3 minutes.
- Sprinkle with green onions.
Notes
- I used Lightlife Smart Tenders, but any unbreaded mock chicken strips work great in this recipe.
- Too spicy? Deseed the jalapeño for a milder version of this dish.
- For more plant-based cooking ideas, see our full Cheat Sheet for Less Meat.