This quick stir-fry is a tasty vegan version of the classic Thai dish, Pad Krapow. Full of Thai sweet, salty and umami flavours and aromatic thai sweet basil this dish is perfect for mid-week suppers since it only takes 30 minutes to cook.
2tablespoongrapeseed oil, (or other flavourless oil)
1red onion
4garlic cloves
1tablespoongrated ginger
2birds eye red chillies
1red bell pepper
200gfrozen green beans, (or fresh)
100gbaby corn, (or sweetcorn)
40-50gthai sweet basil, (a large handful)
2tablespoontamari, (or gluten-free soy sauce)
1tablespoonkecap manis, (or Thai sweet soy sauce)
1tablespoonvegan fish sauce, (or lime juice)
1teaspoonmaple syrup, (or brown sugar or coconut sugar)
¼teaspoonwhite pepper
Instructions
Prep all your ingredients:a) Follow the packet instructions to rehydrate your dehydrated soya mince. You usually have to soak it in boiling water for 12-15 minutes.b) Peel and dice the red onion. Dice the red bell pepper and thinly slice the baby corn on the diagonal. Remove the thai basil leaves from the stem.c) Peel and finely grate the garlic (or slice it) and ginger with a microplane.d) Slice the red chilli in half lengthways, then scrape out the seeds, and finely dice.e) Partially defrost the green beans by putting them in a colander and running them under a tap for a couple of seconds, to wash away the ice. Shake off the excess water. f) Mix the sauce ingredients (see ingredients below) in a cup or a small jug.
2 tablespoon tamari, 1 tablespoon kecap manis, 1 tablespoon vegan fish sauce, 1 teaspoon maple syrup, ¼ teaspoon white pepper
Drain the soya mince, rinse and shake off any excess water in the colander. Then dry fry the mince in a large non-stick frying pan, wok or skillet set over a medium heat. Cook for 1-2 minutes, stirring constantly, to remove some of the excess water from the mince. Then set aside in a bowl.
100 g dried soya mince (TVP)
Stir-fry:Pour the grapeseed oil in the frying pan and turn the heat up to medium-high. Once the oil is hot, add the chopped onion. Stir-fry for 2 minutes until browned. Then add the garlic, ginger and chilli and continue to stir-fry for another 1 minute.Add the red pepper, green beans, and baby corn and stir-fry for another 2 minutes. Then add the soya mince (TVP) and the sauce and stir over the heat for a further 1 minute. Throw in the thai basil leaves and stir into the mixture until the leaves visibly wilt and go soft and dark green.
2 tablespoon grapeseed oil, 1 red onion, 4 garlic cloves, 1 tablespoon grated ginger, 2 birds eye red chillies, 1 red bell pepper, 200 g frozen green beans, 100 g baby corn, 40-50 g thai sweet basil
Serve immediately with some steamed rice and extra Thai basil leaves for garnish.
Notes
Adjust the chili heat by using more or less chillis or by using a milder chilli like long red chillis instead. This is a moderate spice level for a western palate.
As with all stir-fries, you must prepare all ingredients before you start to cook.
You can use frozen vegan mince instead of the rehydrated soya mince. Use double the amount in the recipe (since it doesn't need to be rehydrated). Alternatively, you can use extra firm tofu, pressed and crumbled.
If you are using fresh green beans instead of frozen, you will need to give them a minute longer to cook so add them at the same time as the garlic, ginger and chilies. Prep the fresh green beans by topping and tailing them (cutting off the ends) and cutting into 3 pieces each.