Empty My Fridge
The most underrated protein you’re (likely) not eating 👀
Ingredients
- Dry textured vegetable protein †75 g
- Stock cube½
- Carrot · julienned1
- Cabbage · shredded¼ heads
- Onion · thinly sliced½
- Garlic · crushed2
- Ginger · grated1 tbsp
- Soy sauce3 tbsp
- Toasted sesame oil1 tbsp
- Gochujang1 tbsp
- Brown sugar1 tbsp
- Cornstarch1 ½ tsp
- Dumpling wrapper7
- Vegetable oil1 cup
- Poultry seasoning½ tsp
- Salt0.13 tsp
- Lettuce1 head
- Scallion · sliced1 stalk
- Sesame seed · toasted1 tbsp
- Chili crisp1 tbsp
Instructions
- Put the TVP, hot water and crumbled bouillon in a large bowl, stir well, cover and set aside to rehydrate.
- Prepare the vegetables as listed.
- Whisk the sauce ingredients together in a small bowl.
- Cut the dumpling wrappers into thin strips.
- Heat the vegetable oil in a heavy-bottomed saucepan over high heat. Fry the strips in batches, stirring carefully until golden, then move them to a paper-lined plate.
- Season the fried strips with a little salt and seasoning.
- Heat oil in a sauté pan over medium-high heat. Add all the vegetables and cook for 5 to 7 minutes, until the carrot has softened.
- Add the rehydrated TVP with any liquid left in the bowl, plus the sauce, to the pan. Cook for about 7 minutes, until the sauce thickens.
- Serve the filling with lettuce leaves, topped with the fried strips and any garnishes you like.
Summarized from Pick Up Limes's video. Watch it for the details.
More recipes with
GarlicOnionGingerScallionCarrotBrown sugarCabbageLettuce
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