Using the same vegetable stir fry as a base, I cooked two dishes — one vegan; the other with pork. All that in ten minutes flat. How is that possible? By using three frying pans. Plus, the pork was already fully cooked. I simply let the meat toast a bit in its own fat before tossing in the vegetables.
But all that is really more of an aside. This is about the vegan dish that I cooked for Sam about two weekends ago using soybean-based “fish fillets”. The inspiration is a Vietnamese dish that Speedy cooked a while back from a Luke Nguyen recipe.
- 4 to 6 “fish fillets” (see details), each cut into half lengthwise
- 2 tbsps. of vegetable oil
- 1 tsp. of minced garlic
- 1 onion, thinly sliced
- 1 tomato, roughly chopped
- 1 bell pepper, thinly sliced
- 1 chayote, peeled, cored and cut into thin strips
- 1 tbsp. of sugar
- salt and pepper, to taste
- Heat a tablespoonful of vegetable oil in a pan. Saute the onion, tomato and garlic for about two minutes or until the onion and tomato are slightly softened.
- Add the chayote, bell pepper and sugar. Stir. Add a couple of tablespoonfuls of water. Season with salt and pepper. Stir. Cover and cook until the chayote is tender but not mushy. Should take about seven to eight minutes.
- Meanwhile, in another pan, heat the remaining tablespoonful of oil.
- Pan fry the “fish fillets” just until heated through and lightly browned. Set aside.
- When the vegetables are done, divide into two portions and add one portion to the the pan fried “fish fillets” (I tossed the other half of the vegetables with the pork — see below). Toss. Taste. Adjust the seasonings, if needed.
- Sprinkle with chopped parsley (optional) before serving.
While the vegetables were cooking in one pan and the “fish fillets” were lightly frying on a second pan, I had a third pan where boiled strips of pork were frying in its own fat over medium heat. When the meat was browned, I threw out the fat that had been rendered and tossed the meat with half of the vegetables.