This dish has rich five-spice savory flavors, creamy thin bean-curd noodles, with crispy water chestnuts for texture. It’s low carb and packed full of protein. We adapted from Wei-Chuan’s Singaporean, Malaysian & Indonesian Cuisine cookbook for our vegetarian diet and available ingredients. The original recipe called for rolling the meat in the sheets to make rolls, but after tearing multiple sheets, we went the lazy route and did a stir-fry. The taste was just as great, and much faster to make.
- 6 dried bean curd sheets
- ½ c vegetable cooking oil
- 1 bunch green onions, chopped (optional)
- 12 Morningstar Original Sausage Patties
- 1 c vegetarian shrimp or prepared boiled wheat gluten logs, diced
- 1 c water chestnuts, diced
- 2 eggs, beaten
- 1 t salt
- 2 t soy sauce
- 2 t five-spice powder
- 2 t sugar
- 2 T sesame oil
Toast the vegetarian sausage patties for 12 minutes at 400ºF. Pulse in a food processor to a ground beef consistency.
Soak the bean curd sheets in boiled water until soft, about 20 minutes. Drain, squeze the excess water out, and break into pieces.
Prepare the Meat Mixture ingredients as described above. Combine the ground vegbeef and the remaining Meat Mixture ingredients in a large bowl. Stir to combine well.
Heat the cooking oil in a wok on high heat. Add the broken bean curd sheets and stir-fry to keep the sheets from sticking to the wok, about 5 minutes. Add the Meat Mixture. Continue stir-frying for another 3 minutes. Remove from heat and garnish with green onions.