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Ching's veggie mince with French beans

Escape the winter weather with Ching's spicy veggie mince - a perfect warming dinner!

Veggie mince with French beans

Serves: 2 

Prep: 8 minutes

Wok time: 6 minutes


300g rehydrated soy textured protein mince (see step 1 below for instructions)

1 tbsp rapeseed oil

2 garlic cloves, finely chopped 

1 red chilli, deseeded and finely chopped

½ tsp Chinese five-spice powder

1 tsp dark soy sauce

1 tbsp Shaohsing rice wine or dry sherry

150g French beans, sliced on the angle into 1cm pieces 

50ml cold vegetable stock

1 tbsp tamari or low- sodium light soy sauce

1 tbsp Chinkiang black rice vinegar or balsamic vinegar

1 tbsp toasted sesame oil 

Pinch of ground white pepper

2 tbsp chilli oil

Handful of coriander, to garnish 

Don't forget to check out Ching's top cooking tips!


1. In a bowl, add 150g of dry soy textured soy protein, pour over 1 cup of boiling water and leave to stand for 2 minutes for the soy mince to rehydrate. Alternatively, buy frozen and defrost ready to cook soy mince, or use ready to cook soy mince. 

2. Heat a wok over a high heat until smoking, add the rapeseed oil and give the oil a swirl. Add the garlic and chilli and toss for a few seconds to release their flavours. Add the soy mince and let it settle in the wok for 30 seconds to brown and sear, then stir-fry for 1 minute. 

3. Add the five-spice powder and season with the dark soy sauce. Toss until the mince turns a rich brown colour, then season and deglaze the wok with the rice wine or dry sherry. 

4. Add the French beans and toss for 1 ½ minutes. Pour in the vegetable stock and bring to the boil, then season with the tamari or light soy sauce, vinegar and toasted sesame oil, then add a pinch of white pepper. Season with the and chilli oil and garnish with the coriander before serving with basmati rice or noodles.

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