Some people can’t live without the television, I can’t live without reading — and I won’t say books because I stopped buying printed books after I started using Kindle for iPad. Whatever the medium, I read. And read. And read. On the web, I’d sometimes start with one topic, the topics multiply as I click related links and, before I know it, I’ve been reading for a couple of hours.
And that was exactly what happened tonight. I was reading about a remake of Hitchcock’s Psycho, panned by the critics especially the performance of Anne Heche who reprised the role played by Janet Leigh in the original. Turns out that Anne Heche once had a relationship with Ellen DeGeneres who is a vegan. I landed on Ellen’s website and found Match Meats, a maker of meat substitutes similar to the ones I have been using in many of the vegetarian recipes in my blog. See, I’ve always wondered how readers in America could cook my vegetarian recipes (yes, I have more readers from the US than the Philippines, according to my Google Analytics)… Now it turns out that what the Buddhist monks sell in Manila have their counterparts in America. I’m sure similar products can be found in other parts of the world.
So, this dish has vegetarian “beef” — soy based. A “meaty” dish then that’s seasoned like bistek, the Filipino beef steak but with a little heat from a generous amount of garlic and chilies. It also features Speedy’s current favorite green leafy vegetable, the Chinese broccoli (kailan), and my most favorite beans next to soya — lima beans.
- 2 tbsps. of cooking oil
- 1 tbsp. of minced garlic
- ½ tsp. (or more, if you prefer) of chopped chilies
- vegetarian beef chunks (see details), cut into strips or thin slices to measure 2 and ½ c.
- 3 to 4 tbsps. of light soy sauce
- 2 to 3 tbsps. of kalamansi (or lemon or lime) juice
- 3 to 4 c. of cut-up Chinese broccoli, blanched in lightly salted water (see the post about blanching and remember to blanch the stems a minute or so longer than the leaves)
- 1 c. of lima beans, boiled with a little salt until tender
- Heat the cooking oil in a frying pan.
- Saute the chilies and garlic for half a minute then add the vegetarian beef. Stir fry until the vegetarian beef strips (or slices, if that was how you cut the chunks) are lightly browned.
- Pour in the soy sauce and kalamansi juice. Stir. Add the Chinese broccoli and lima beans. Stir fry just until the vegetables are heated through.