Ingredients with Measurements:
- 1 package of mycoprotein (10 oz)
- 2 tablespoons of vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the sliced onion and garlic, and stir-fry for 1-2 minutes until fragrant.
3. Add the sliced red and green bell peppers, and stir-fry for another 2-3 minutes until slightly softened.
4. Add the mycoprotein to the wok, and stir-fry for 3-4 minutes until lightly browned.
5. In a small bowl, mix together the soy sauce, hoisin sauce, cornstarch, and water until well combined.
6. Pour the sauce mixture into the wok, and stir-fry for another 1-2 minutes until the sauce thickens and coats the vegetables and mycoprotein.
7. Season with salt and pepper to taste.
8. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 8g
- Total carbohydrates: 16g
- Protein: 12g
Substitutions for ingredients:
- Any color bell pepper can be used instead of red and green.
- Tamari sauce can be used instead of soy sauce.
- Oyster sauce can be used instead of hoisin sauce.
Variations:
- Add sliced mushrooms or broccoli for extra vegetables.
- Use different sauces or spices to change the flavor profile.
Tips and tricks:
- Make sure to stir-fry the vegetables and mycoprotein quickly over high heat to prevent them from becoming soggy.
- Cut the vegetables and mycoprotein into similar-sized pieces for even cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave or on the stove until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on individual plates.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the vegetables are too crunchy, stir-fry them for a few more minutes until they are cooked to your liking.
Food safety advice:
- Make sure to cook the mycoprotein to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mycoprotein is a type of protein made from a type of fungus called Fusarium venenatum. It was first developed in the 1960s as a potential solution to the world's growing demand for protein.
Flavor profiles:
- This stir-fry has a savory and slightly sweet flavor from the soy sauce and hoisin sauce.
Serving suggestions:
- Serve the stir-fry as a main dish for a quick and easy weeknight dinner.
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