This weekend at the Buddhist Vegetarian Class we made this dish and a miso soup. I wasn’t a fan of the miso soup as it had seaweed in it. I’m no real fan of seaweed, not even sushi rolls for some reason.

This recipe here though is great! It a spicy little number that can easily have the flavours changed to make a bbq sauce flavour. I think I’ll be adding hoisin sauce next time to see how it turns out.

The one thing I’ve learnt here is that to get that glistening look to your meals is to add some cornflour and sesame oil in the end.

Ingredients:

• 1/2 chinese cabbage (wombok)
• vegetarian meat - cut to slices, you could use stir fry strips or gluten
• 1 red and 1 green capsicum, sliced roughly
• 1 tsp ginger
• 1 tsp salt
• 1/2 tsp mushroom seasoning
• 1 tsp white pepper
• 1 tsp cornflour mixed with 2 tbs water
• 1/2 tsp sugar
• 2 caps soy sauce
• 1 tbs sesame oil
• 1/3 cup water

Instructions:

1. If the meat product you have is oil, boil in water with some salt until the oil has seperated.
2. Pour some oil into a wok or large pot.
3. Add the ginger when hot and the capsicum and stir through.
4. Add the roughly chopped cabbage and stir again ensuring the ginger is infused through all the vegies.
5. Add a little water (1/3 cup) to make a sauce and to reduce the cabbage down.
6. Add 1 tsp salt, mushroom seasoning and white peper stirring through to mix the flavours.
7. Add the sliced meat and bring to a simmer, stirring occasionally.
8. Place half the cornflour mixture in with the sugar and stir to thicken the sauce.
9. Add some soya sauce and the remain corn flour, ensuring the soy sauce spreads evenly out.
10. Add the sesame oil for that glistening look and serve with fresh steamed rice.