I used Made With Lau's chili oil and it added a lot to the dish: https://www.madewithlau.com/recipes/homemade-chili-oil
Another tip is to use chinese black vinegar in the sauce. It's really good!
this post was submitted on 20 Mar 2024
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Vegan Home Cooks
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Recipe please? Looks really tasty.
I made this mostly free-hand a while ago but I'll try to list the main points.
For the sauce, I used hoisin sauce, dark and light soy sauce, black vinegar, a bit of agave syrup and mirin for sweetness and that photogenic glaze.
The vegetables were green and yellow bell peppers and brown mushrooms stir-fried with garlic and chili oil.
The TVP was hydrated in simmering veggie stock and dark soy sauce. I usually marinade it a little (10-15mins) with a bit of vegan worcestershire sauce, soy sauce, garlic powder, cayenne pepper, and maybe a drop of toasted sesame oil. Pan fry it in plenty of fat (it's important because TVP has no fat whatsoever on its own).
Add the sauce to the vegetables, let it simmer a little and add the TVP and coat it nice and well in the sauce. Garnish with green onions and chili flakes. Done.
For the rice, it's just prepared as the packet says and garnished with chili flakes and green onions.
I hope this helps!
Edit: I might have added corn starch to the TVP to give it a crispier outer layer but I'm not sure.
Thanks! I'll give this a try in the next few days. Fat for both the mushrooms and the tvp are really important tips I discovered the hard way haha.
Lovely work, typing this all up to share.
I hit that link only to realize that it was just the oil. The picture is so delicious looking, I swear that I can smell it!