Adapted from "Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories" by Grace Young
Ingredients
Marinade:
- - 2 packages Gardein Classic Style Buffalo Wings
- - 1 flax egg (1 Tbsp ground flaxseed, 3 Tbsp water)
- - 2 tsp cornstarch
- - 1-1/2 tsp dry sherry
- - 1-1/2 tsp cold water
- - 1/2 tsp kosher salt
- - 1 Tbsp peanut or vegetable oil
Stir-Fry:
- - 3 Tbsp hoisin sauce
- - 1 Tbsp dry sherry
- - 1 tsp soy sauce
- - 1 Tbsp peanut or vegetable oil
- - 1 Tbsp minced garlic
- - 1 Tbsp peeled, minced ginger
- - 1/2 tsp red pepper flakes
- - 1 medium red bell pepper, cored and cut into 1/4-inch-wide strips
- - 1/2 tsp kosher salt
- - 1 (8-ounce) can sliced bamboo shoots, drained and rinsed
- - 1 cup slivered almonds
Instructions
Set aside (or discard) the sauce from the buffalo wings. Cut the frozen fake chicken pieces into ¼-inch-thick slices. Place the chicken pieces in a medium bowl and add the flax egg, cornstarch, sherry, water, and salt and stir until the cornstarch has totally dissolved. Place in the refrigerator uncovered for 30 minutes.
For the stir-fry:
Place hoisin sauce, sherry, and soy sauce in a small bowl and stir to combine; set aside.
Heat a 14-inch flat-bottomed wok over high heat. Add oil, garlic, ginger, and red pepper flakes and stir-fry until fragrant, about 10 seconds.
Add bell pepper and salt and stir-fry until just beginning to warm through, about 30 seconds.
Add fake chicken, bamboo shoots, and reserved hoisin mixture and stir-fry until chicken is just cooked through, about 5 minutes.
Add the almonds and stir-fry for 1 more minute.
Serve with steamed rice.
