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Sichuan Stirfried Vegetarian Pork with Veggies and Pickled Mustard Green

Here's an incredibly addictive Sichuan recipe from Wei-Chuan's Chinese Cooking cookbook, modified to be vegetarian.  The ginger and pickled mustard green are the stars in this recipe, and pair perfectly with the fake meat and vegetables.

Ingredients

Ingredients:

  • 6 oz Morningstar Vegetarian Sausage Patties
  • vegetable oil

Marinade:

  • 1/2 salt
  • 1 t rice wine
  • 2 T water
  • 1/2 T cornstarch

Spices:

  • 1/2 bunch green onions sliced on an angle in one inch lengths
  • 1 T ginger root shredded
  • 1 T hot red pepper shredded
  • 1 small green pepper shredded

Vegetables:

  • 1/2 c Sichuan pickled mustard green shredded
  • 4 oz can bamboo shoots shredded (can be substituted with lo mein noodles for a different taste if you don't like bamboo shoots)
  • 4 carrots julienned

Sauce:

  • 1 t salt
  • 1/2 t MSG
  • 1/2 t black pepper
  • 1/2 t sesame oil

Instructions

Instructions:

  • Prepare the ingredients as described in the above Ingredients list.  Place the Marinade ingredients into a large bowl, the Spices ingredients in a medium bowl, and the Sauce ingredients in a small bowl.
  • Toast the patties for 12 minutes at 350ºF.  After they cool, slice them width-wise, in half diameter-wise, and then into thin strips.
  • Toss the patty strips in the Marinade. Let them sit, marinating for 5 minutes.  Drain and set aside.
  • Boil 6 cups of water in a pot.  Add the julienned carrots, return to boil, and cook for 1 minute.  Drain and set aside.
  • Heat 2 T of vegetable oil on high heat in a wok.  Add the drained, marinated patty strips to the wok and stir-fry for 1 minute, constantly stir-frying to keep the strips from sticking to the wok.  Remove from the wok and set aside.
  • Heat another 2 T of vegetable oil on high heat  in the wok.  Add the Spices and stir-fry for 1 minute.   Add the Veggies and the stir-fried patty strips and stir-fry for 1 minute.  Add the Sauce and stir-fry for 1 minute.
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