I mentioned last post that I served the vegetables in black bean sauce with sweet and sour. I realised that I had not mentioned the sweet and sour recipe. Here is a picture of it (left) with the Shanghai Style Chow Mein from The Asian Vegan Kitchen by Hema Parek. The chow mein recipe was nice, but I found it a bit bland, as I often do with chow mein. The kids liked it, but they usually like bland noodles.
The sweet and sour is my own recipe, based in part on various easy anglo-style recipes I had read over the years. The whole family adore this one.
Simple Sweet and Sour Faux Chicken
1 -2 tablespoons neutral oil
500g vegan "chicken" pieces
1/2 large red capsicum chopped
1 small onion sliced
440g tin pineapple pieces in natural juice
1/4 cup tomato sauce (ketchup for the Americans)
1/8 cup sugar
1/8 cup white wine vinegar
1 tablespoon soy sauce
pinch Chinese 5 spice
- Heat wok until hot. Add oil and heat briefly.
- Add vegan "chicken". Brown. Remove from wok.
- Add more oil if necessary. Add onion. Stir fry one minute.
- Add capsicum. Stir fry for another minute.
- Add pineapple pieces and their juice, and remaining ingredients. Bring to boil.
- Add "chicken". Simmer until sauce is reduced to an appealing amount.
- Taste. If it's too sweet, add a little more vinegar. If too acidic, add a little more sugar.
- Serve with rice and some stir fried vegetables.