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
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.