Mock Chicken And Black Bean Recipe

Drain and rinse the canned black beans; set aside to drain thoroughly. Trim woody ends from asparagus and cut into 2–3 cm pieces. Trim mangetout and rinse. Thinly slice the onion and red pepper. Mince garlic and grate ginger. Slice spring onions and set aside for garnish.

In a small bowl, whisk together soy sauce, hoisin, rice vinegar, maple syrup (or brown sugar), vegetable stock (or water), and cornstarch until smooth. Add sesame oil, black pepper and salt; set sauce aside.

Sear mock chicken

Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat. Add mock chicken strips in a single layer and sear for 2–3 minutes per side until lightly browned. Remove to a plate and reserve.

Stir-fry aromatics and vegetables

Add the remaining 1 tablespoon oil to the pan. Add sliced onion and red bell pepper; stir-fry 2–3 minutes until softened. Add minced garlic and grated ginger and cook 30 seconds until fragrant.

Add asparagus and mangetout to the pan. Stir-fry 3–4 minutes until vegetables are bright and just tender-crisp. If the pan is dry, add 1–2 tablespoons water to create steam and prevent sticking.

Return the seared mock chicken to the pan along with the drained black beans. Stir to combine and distribute ingredients evenly.

Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the mock chicken and vegetables. Stir continuously and cook 1–2 minutes until the sauce thickens and coats the ingredients. Taste and adjust seasoning with a pinch more salt or a dash of soy if needed.

Remove from heat. Sprinkle with sesame seeds and sliced spring onions. Serve immediately with lime wedges on the side for squeezing over, if using. Suggested accompaniments: steamed rice, quinoa or noodles.