Believe it or not: This dish is vegan! Who would have thought that you could get vegetarian (actually vegan) Oyster sauce?! When I saw it I immediately had to buy a bottle because I’m a sucker for Asian veggie dishes in dark, rich sauces. It is based on Oyster mushrooms, which I also used in their natural form for this dish. Apart from that, I used Kai Lan which is also called Chinese Kale or Broccoli and is one of my fav veggies in Southeast Asia. You could substitute it with Pak Choy or regular spinach or broccoli.
This recipe is what I call a proper meal: The brown rice keeps your tummy satisfied for hours, the veggies give you minerals and vitamins and the mushrooms and cashew nuts supply your body with plant based protein. And what’s best about it: you can basically steam any kind of veggies, choose different types of mushrooms (tofu/seitan would also work) and add any nuts you can find in your kitchen cupboard.
Tip: I used a rice cooker to prepare this meal and can only advise you to get one too! You can buy a cheap, small one for less than SGD 50 (I bought one in Vienna for ca. EUR 30). Just stop by your closest Asia shop or purchase one online. It’s an investment which pays off: you can cook rice to perfection, steam whatever you wanna steam (at the same time) and in some types you can even cook soups. I’d recommend to get one which has a warm-keeping mode so you can do other stuff while the cooking happens and get back to your rice cooker whenever you’re done with it.
Preparation time: 45 minutes
Serves 2 pax
Stuff you need:
- 250 grams of mushrooms (Oyster, Shiitake, Portobello..)
- 400 grams of Kai Lan (or whatever leafy greens you wanna use)
- A handful of cashew nuts
- 1 cup of brown rice
(For the sauce)
- 2 garlic cloves
- A bit of fresh ginger
- 3 tbs vegetable oil
- 2 tbs brown sugar
- 3 tbs oyster sauce
- 3 tbs soy sauce
Put the brown rice into a rice cooker with 2 cups of water and press start. Alternatively, cook the brown rice in water as you usually prepare rice. In the meantime, wash the veggies and cut them. Add them into your little steam basket or cook them for a few minutes. Remove them from the heat (both steamed or cooked) after only a few minutes because they could run risk to become too soft otherwise! They should still be a bit undone as we will reheat them slightly later. Strain and chill them (wash them slightly with cold water or add some ice cubes to stop the cooking process. This will prevent the veggies from becoming to soft and their wonderful colour will remain.)
The rice should be done by now. Heat up a deep pan and add the nuts. Slightly roast them for a few seconds. Remove them from the pan. Then it’s time to prepare the sauce: Finely chop the garlic and ginger. Pour the oil into the pan and add in the garlic-ginger-mix. Fry for a few seconds, then add in all of the other ingredients until dissolved. You may wanna add a bit of water. Have a try and adjust the sauce to your taste – it should be a bit on the saltier side as the veggies have not seen any seasoning till now. Once the sauce is ready, add in the veggies just for so long that they are warm again. Ready to serve. Noms!