Stir Fry With “Chicken”

It’s Thursday night. Long has night class, so I’m cooking. It was really a no brainer for me because I had only one goal in mind–use up all the veggies bought during the last market trip. Well, here’s what I came up with:

1 T. of Canola oil

1 cup of “Chicken” mock meat. If you can’t find any type of mock meat you can use tofu.

Kat-na (or Chinese Broccoli/Kale), separate the dark leaves and the thick stems. Make sure to slice the thick stems!

1/4 of a yellow onion, sliced

1-1/2 small eggplants, cubed

2-1/2 tsp. Vegetarian Stir Fry Sauce: Shitake Mushroom Flavored (YES! that is the actual name)

A little of this goes a looOoong way, so do not overuse. I recommend using just 1 tsp. at at time to see how you prefer the flavor.

1 tsp. Uncle Chen’s Chiliciously Hot, Chili Garlic Sauce (it’s the Fourth one down).

Personally I prefer Sriracha’s products. Uncle Chen’s has a different flavor that I’m not too fond of. So, if you can, use Sriracha’s Chili Garlic Sauce.

Satay (I mean Sauté) the onions in oil until translucent, add mock meat I used “chicken strips” here. You’ll have to do a little searching on your own for this product, as I do not know specifically what it is called. In reality you can use any protein source.

Cook, on med-high heat, until the mock meat is a little charred, add 1 tsp of vegetarian stir fry sauce.

Add Kat-na stems and eggplants. Cook for about another 3 minutes

Once the stems seem MOSTLY tender, turn off heat

Add the kat-na leaves and the remaining vegetarian stir fry sauce along with the chili garlic sauce. Stir.

Serve immediately

I’ll call it stir fry LoL. Sorry no creativity here.