Vegan Lu Rou Fan
A vegan version of the Taiwanese-style braised pork rice that is flavourful, easy to make and perfect for family gatherings.
Ingredients
- Handful of dehydrated nameko mushrooms soaked in 1 cup of hot water
- 2 tsps mushroom stock powder
- 3 tbsps soy sauce
- 0.5 tbsp rice vinegar sugar-free
- 1 tsp black fermented beans
- 1 tbsp dried chilli optional, if you want it extra spicy
- 1.5 tsps of brown sugar or 1 tbsp of agave if you want low-GI
- 1 tsp Chiu Chow Chilli Oil or your favourite chilli oil will do
- 2 shallots sliced
- 1 tsp of minced garlic
- 1 packet of Onmipork minced meat thawed or you can use the same amount of brown button mushrooms
Instructions
- Thaw the Omnipork – remove from the packet and marinate with 2 tbsps of soy sauce, 1 tbsp of sushi seasoning and 1 tsp of brown sugar. Set aside
- Heat up ~2 tbsps of black sesame oil
- Sauté the shallots until golden brown
- Add the black fermented beans with dried chilli (optional)
- Sauté again until fragrant
- Add the garlic, and mix together until fragrant
- Strain the rehydrated mushrooms, keep the water aside. Mince the mushrooms and add the mushrooms to the pan. Sauté this until fragrant
- Add the Omnipork and the mushroom water bit by bit. You may not need all the water, so pour it in slowly. You simply need enough to cook through the OmniPork. The end result does not need to be watery, it’s more dry in texture.
- Using the back of the spatula, crumble the the Omnipork to ensure it does not cook in large lumps. Using additional water will help with avoiding lumps.
- Add the extra tbsp of soy sauce, the extra 1/2 tsp of sugar and 1 tsp of chilli oil
- If the mixture is too dry, add a few more tbsps of water and stir it all in until the Omnipork is fully cooked.
- Garnish with some fresh chopped chives and spring onion
- Serve hot!