Mock Chicken And Black Bean Recipe

Prepare ingredients

Trim ends of asparagus and cut into 1–1.5 inch pieces. Trim mangetout, slice red pepper and onion thinly. Mince garlic and grate ginger. Pat the mock chicken strips dry with paper towel if packaged with excess moisture and separate into bite-size pieces if needed.

Preheat wok or large skillet

Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Brown the mock chicken

Add the mock chicken to the hot pan in a single layer and let it brown undisturbed for 1–2 minutes, then stir and cook another 1–2 minutes until edges are golden. Remove the mock chicken to a plate and set aside.

Stir-fry aromatics and vegetables

Add the remaining 1 tablespoon vegetable oil to the pan. Add sliced onion and red pepper and stir-fry for 2 minutes until slightly softened. Add garlic and ginger and cook 20–30 seconds until fragrant. Add asparagus and mangetout and stir-fry 2–3 minutes — vegetables should be bright and crisp-tender.

Combine black beans

Push the vegetables to the side of the pan, add the rinsed black beans to the center and cook 1 minute to warm through, stirring gently so beans keep some shape. Return the browned mock chicken to the pan and toss gently to combine.

While vegetables are cooking, whisk together soy sauce, hoisin, rice vinegar, maple syrup (or sugar), water and cornstarch in a small bowl until cornstarch is fully dissolved. Stir in sesame oil and crushed red pepper flakes.

Pour the sauce evenly over the stir-fry in the pan. Stir or toss constantly for 1–2 minutes until the sauce thickens and coats the mock chicken, beans and vegetables. Taste and adjust seasoning with salt and black pepper if needed.

Turn off heat. Stir in sliced green onions, reserving a few for garnish. Transfer the stir-fry to a serving bowl or divide over cooked rice or noodles.

Sprinkle with toasted sesame seeds, add lime wedges if using, and serve immediately.