Vegetarian "Beef" and Broccoli Chinese Stir-fry Chow Mein Recipe

Close-Up Of Chinese Food In Cooking Pan
Roland Kaniewski / EyeEm / Getty Images
Ratings (6)
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
717 Calories
26g Fat
112g Carbs
23g Protein
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Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 717
% Daily Value*
Total Fat 26g 34%
Saturated Fat 3g 14%
Cholesterol 13mg 4%
Sodium 513mg 22%
Total Carbohydrate 112g 41%
Dietary Fiber 19g 69%
Protein 23g
Calcium 209mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a vegetarian and vegan Chinese stir-fry recipe with Chinese black bean sauce and plenty of Asian stir-fry vegetables, including shiitake mushrooms, red bell peppers, and green onions. As with most vegetable stir-fry recipes, you can vary the vegetables and the amounts without too much trouble, so feel free to experiment with whatever you like or have on hand.

The recipe calls for black bean sauce, which, like hoisin sauce, tends to be one of those "love it or hate it" flavors, particularly for us Westerners who aren't accustomed to authentic Chinese flavors. If you're unsure, use a little less than the recipe calls for, or thin it out with a bit of water to dilute the flavor.

Ingredients

  • 1 package store-bought beef substitute (try gardein brand "beefless tips")
  • 1/2 medium red onion, sliced thin
  • 10 shiitake mushrooms, chopped
  • 1/2 medium head broccoli, chopped into bite-sized florets
  • 1 red bell pepper, diced (seeds removed)
  • 1/2 cup black bean garlic sauce
  • 1 bag (300g) chow mein noodles
  • 3 tbsp canola oil (or other neutral oil)
  • 1 green onion (scallions), chopped small
  • Salt and pepper, to taste

Steps to Make It

  1. Prepare the chow mein noodles. Bring about 4 cups of salted water to a boil and cook the noodles until tender, following the cooking instructions on the bag.

  2. In a medium saute pan, heat a bit of canola oil, and brown the beef substitute on all sides until browned and crisped. Add the onions and mushrooms, and heat for another 3 to 5 minutes.

  3. Add the black bean sauce, 1/2 cup water, and the broccoli and red bell pepper. Cover the pan, and allow to heat for just a minute. Uncover, and bring to a simmer. Allow to heat, stirring frequently, until the sauce has reduced by about half.

  4. To serve, top prepared chow mein noodles with the vegetarian "beef" and broccoli mixture, and garnish with chopped green onions.