Vegan Moo Goo Gai Pan
A quick Chinese-inspired stir-fry with mushrooms, bamboo shoots, and water chestnuts in a silky ginger-garlic tamari sauce. An easy vegan dinner ready in minutes.
Equipment
- Knife
- Measuring cups
- Mixing Bowl, Small
- wok
Ingredients
- 2 tablespoons Sesame Oil
- 8 ounces Mushrooms sliced
- 5 ounces Bamboo Shoots sliced
- 5 ounces Water Chestnuts sliced
- 1 ounce Fresh Ginger minced
- 2 tablespoons Garlic minced
- 1 pinch Salt
- 1/3 cup Water
- 1/3 cup Tamari
- 1/3 cup Rice Wine Vinegar
- 2 tablespoons Cornstarch
- 1/4 cup Water for the cornstarch slurry
Instructions
- Combine the cornstarch with 1/4 cup water in a small mixing bowl and stir until smooth.
- Heat the sesame oil in a wok over high heat.
- Add the mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and salt.
- Stir-fry for about 10 minutes, until the mushrooms are tender and have reduced in size.
- Add 1/3 cup water, tamari, and rice wine vinegar.
- Stir well and bring the mixture to a boil.
- Slowly pour in the cornstarch slurry while stirring continuously.
- Cook for about 1 minute, until the sauce becomes glossy and thickened.
- Remove from the heat and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve hot over steamed sticky rice, jasmine rice, brown rice, or quinoa. Garnish with sliced green onions and sesame seeds for extra colour, texture, and flavour.Recipe Notes
Have all ingredients prepared before heating the wok because stir-frying moves quickly. Mix the cornstarch slurry immediately before adding it because the starch can settle at the bottom of the bowl. Tamari keeps this version gluten-free and wheat-free.Variations
Add broccoli, snow peas, carrots, bell peppers, or bok choy for extra vegetables. Crispy tofu can be added for more protein, while chilli flakes or chilli sauce provide extra heat.Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a wok or frying pan. Add a small splash of water if the sauce becomes too thick during reheating.Wine Advice
A crisp Sauvignon Blanc provides a refreshing contrast to the savoury ginger and tamari sauce. A dry Riesling also pairs particularly well with the Asian flavours.Nutrition values
Serving: 1 serving | Calories: 150 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 5 g | Saturated Fat: -11 g | Sodium: 1150 mg | Sugar: 3 g