Long- grain rice works best for stir- fries. Short- grain rice would get too mushy. I prefer to use parboiled rice because it doesn’t really stick and parboiled rice is healthier than white rice because a large part of the nutrients in the bran are pushed into the inside of the recipe through the parboiling process. Isn’t that cool? Starting from Monday, 1. September there will be a couple of new vegan products at Hofer in Austria.
Yeay! I always love it when new vegan products hit the shelves – even if it’s just a temporary thing! Poached Cod. The products are only available while stocks last, so time is of the essence here! There will be. Beef Style Pieces.
Chicken Style Pieces. Schnitzel. Chicken Style Nuggets (I’ve used these in this recipe!)The mock meats are made out of a mix of wheat gluten and soya and I’m pleasantly surprised of the texture. It actually comes pretty close to the ‚real thing‘. Intrigue your omnivore friends and treat your kids to this vegan goodness. Don’t want sweet and sour?
Make another sauce. Don’t want rice? Throw it into a wrap, a salad or whatever. I’m really excited about those nuggets, and you should be too. You can read more about these new vegan products at Hofer here.
Vegan Sweet and Sour Mock Chicken on Fried Rice Recipe Recipe for a vegan Sweet and Sour Mock Chicken on Fried Rice. Store- bought 'chicken' cubes coated in a delicious, homemade sweet and sour sauce and served on fried rice with veggies. Hot damn! Author: Bianca / Elephantastic Vegan. I used parboiled but any cold long- grain rice will work. Mock Chicken and Toppings.
Chicken Style Nuggets- VBites. In a saucepan, combine the pineapple juice, brown sugar, tomato paste, apple cider vinegar, soy sauce and salt. Give it a mix and let it cook on medium heat until the sugar has dissolved. In a separate bowl, whisk together the corn starch and water and pour it into the sauce. Whisk until combined and the sauce has thickened. Then add in the canned pineapple chunks, let it simmer for another minute and set aside. In a large pan, add in the broccoli florets and the water.
Let it cook on medium heat with the lid on until the water has evaporated and the broccoli is soft. Then add in the peanut oil, carrots, and red bell pepper.
Make place in the pan for the garlic and let everything cook without the lid on for about 3- 4 minutes, until the garlic is slightly brown. Once the carrots and the red bell pepper are soft, add in the cold rice. Season with soy sauce and salt. In a separate medium- sized pan, heat the canola oil and add in the mock chicken. Let it pan- fry until golden brown on each side for about 1- 2 minutes. Put the fried 'chicken' cubes in a bowl and add about 3/4 of the sauce. Toss around until coated on all sides.
Serve the sweet and sour sauce coated 'chicken' cubes on the fried rice with the rest of the sauce. Sprinkle with sliced scallions, black and white sesame seeds and enjoy! Did you make this Vegan Sweet and Sour Mock Chicken? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan to make sure I’ll see it : )Thanks to Hofer for partnering with me for this post! And thanks to you, dear reader, for supporting the brands that help support Elephantastic Vegan in return.
Slow- Cooker Sweet- and- Sour Chicken. Note. This recipe works best when cooked on LOW heat. But if you choose to cook it on HIGH, reduce the initial cooking time to 2- 1/2 to 3 hours. Make Ahead. To make your slow- cooker preparation even faster, get ingredients ready the night before and place in the slow cooker. Remove inner container and refrigerate until ready to cook the next day.
Substitute. Serve with hot cooked brown rice. Nutrition Bonus. Enjoy a variety of food groups - vegetables, fruit, meat and grains - in this easy- to- make recipe that gives chicken a whole new flavor. In addition to being low in calories, fat and sodium, this delicious slow- cooked meal is made with colorful fresh vegetables which are high in vitamin A.