We’ve been on a bit of a sandwich kick lately, and thought we’d try Peking VegPork in a sandwich instead of on top of rice. The results were delicious. Below is the recipe, adapted from Wei-Chuan’s Szechwan Style cookbook for our vegetarian diet and tastes. The Peking VegPork goes over rice by itself well too.
- 35 oz VegeFarm Vege Bacon Ham
- bunch of cilantro
- bunch of lettuce
- mayo for garnish (optional)
- 10 sub rolls
- 3 T sweet bean paste
- ½ T sugar
- 2 T water
- 2 T rice wine
- 1½ T soy sauce
- 4 t corn starch
- 2 t cooking oil
Combine the Marinade ingredients together in a large bowl.
Slice the Vege Bacon Ham into 1½ long thin strips. Add the sliced ham to the Marinade. Stir to coat evenly and allow to marinade for 20 minutes.
Heat 3 T of cooking oil in a wok or large saute pan on medium high heat. Add the sweet bean paste and sugar and stir-fry for a minute. Add the marinated vege bacon ham and stir-fry for 2 more minutes. Remove from heat.
To assemble the sandwiches, toast the sub bread until it’s crispy on the outside. Cut the sub in half, making sure not to cut all the way through. Place the may on the sandwich (optional), then leaves of lettuce, followed by sprigs of cilantro, and then finally the Peking vegpork.