There’s something so satisfying about soy-pickled cucumbers combined with meaty flavors and textures. We were excited to find this Taiwanese dish in Wei-Chuan’s Chinese Cuisine cookbook, and adapted for our vegetarian diet. It’s so simple to make. Salty and perfect on rice.
- 12 Morningstar Original Vegetarian Sausage Patties
- 2 green onions, chopped in 1-inch sections
- ½ T soy sauce
- ½ T rice wine
- 5 T water
- 3 t corn starch
- 4 oz can of pickled cucumbers, sliced into thin strips
- Liquid from the pickled cucumber can
- 1½ T soy sauce
- 1/8 t corn starch
Toast the veggie sausage patties in the oven for 15 minutes on 400°F. Allow them to cool so they can be handled to cut. Slice each patty into thin (approx ¼ inch) strips.
Combine the Marinade ingredients in a large bowl, mixing well to ensure the corn starch is fully dissolved. Toss in the sliced patties to coat evenly.
Combine the Sauce ingredients in a medium bowl.
Heat 4 T of cooking oil on medium high heat in a large non-stick skillet. Add the marinaded patty strips. Allow to the patties to brown for 1 minute, then flip with a spatula, and continue cooking for 1 minute. Then stir-fry for an additional 1 minute. Add the green onions, and continue stir-frying for another minute. Add the Sauce and stir well. Continue cooking until the sauce bubbles and has thickened.