Marinade
- 1 pound of vegan “beef”- (I purchase from the Asian Market)
- Baby Bella Mushrooms
- Vegetable oil
- 1/4 cup low sodium soy sauce
- 1/4 of an Asian pear, grated (I did not have one so I substituted a sweet apple honey crisp)
- 3 tablespoons brown sugar
- 1 tablespoon sweet Japanese rice wine (I purchased from Asian Market but a dry sherry could work also)
- 1 tablespoon sesame oil
- 1 tablespoon Gochuchang less If you don’t like it spicy (I purchased at Asian Market)
- 4 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon pepper
- 3 Scallions chopped
- 1 tablespoon toasted sesame seeds divided
- additional scallions for garnish optional
- Add all of the marinade ingredients to a shallow bowl or freezer bag and whisk to combine. Add vegan “beef” and turn to coat. Cover and marinate 30 minutes at room temperature
- Heat one tablespoon vegetable oil over medium high heat in a large cast iron skillet, wok or stainless steel pan.
- Add vegan “beef” and mushrooms with a fork and shake off excess marinade and let cook until browned then add sesame seeds and stir to combine..
- Garnish with additional sesame seeds and green onions if desired.
Serve with white rice and cucumber slices. Remember Eat More Plants!!
Livin Vegetarian 