Sunday, September 21, 2014

Vegan Szechuan Green Beans with "Pork"

Simple and delicious and an ever so popular Chinese dish.  This side dish was described as "killer" and "amazing" by the lovely, handsome man I am lucky enough to call my husband.  "You would never be able to tell this is TVP instead of pork.  And this is soley due to this vegan wonderful product...

There is no joke about Goya's Ham Flavored Concentrate!  If you want to emulate that smokey ham or pork flavor, do not pass up this product.  And, it is pretty easy to find.  I see it at literally every bodega around me.

This is a perfect side dish to accompany your favorite Asian entree.  A slightly salty, sweet and spicy recipe.  A generous tablespoon of sambal or fresh chili sauce gives it just enough heat to awaken and excite your tastebuds!  And, it is easy as can be.  If you do not have a wok, no worries, just use a saute pan and heat oil on high.

Vegan Szechuan Green Beans with "Pork"

2 heaping handfuls of green beans, ends trimmed
1/2 c tvp
1/2 c water plus 1 goya ham concentrate package
1 garlic clove, minced
2-3 tbsp tamari or soy sauce
1 tbsp agave nectar
1 tbsp Sambal or chili paste
1 tbsp sesame oil (or 1/2 tbsp sesame oil & 1/2 tbsp chili oil)

In a small sauce pan, bring the water with the "ham" concentrate to a boil.  Stir in tvp, turn off heat and let tvp rehydrate for about 10 minutes. 

In the meantime, whisk together the soy sauce, agave nectar and sambal.  Set aside

In a wok, heat oil(s) on med-high, add in garlic and saute to for one minute,  Stirring frequentaly.  Add in green beans and toss them in wok for about 5 minutes or until they are slightly tender.  Toss in your sauce, mixing thoroughly, add in the tvp and mix everything together.  That's it!  Enjoy!

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