There are several brands and varieties of soy “meat” strips on the market, so try a few to figure out which will become your go-to brand.
Serves 4 to 6
Ingredients
Dressing
• 1⁄4 cup soy sauce
• 1⁄4 cup vegetable oil
• 3 tablespoons sesame oil
• Zest of 1 orange, finely grated
• Juice of 1 orange
• 2 tablespoons sugar or to taste
• 1 to 2 teaspoons crushed red pepper
• 2 teaspoons minced fresh ginger
Stir Fry
• 2 tablespoons vegetable oil
• 1⁄4 pound snow peas
• 2 (6-ounce) packages soy “steak” strips
• 2 cups bok choy leaves, torn into pieces
• 4 to 6 mustard green leaves, torn into pieces
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1 cup crumbled chow mein noodles
• 3 to 4 red chiles sliced on the diagonal for garnish
• Fresh cilantro leaves for garnish
1. Combine the dressing ingredients in a small bowl, stirring well to dissolve the sugar. Set aside.
2. Heat a wok or large skillet over medium-high heat and when the pan is hot, add 1 tablespoon oil. When the oil is hot, stir-fry the snow peas for 30 seconds, drizzling 1 teaspoon dressing over the vegetables while stirring. Transfer the vegetables to a large bowl.
3. Add the remaining 1 tablespoon oil to the wok and when hot, stir-fry the “steak” strips for 30 seconds; add 1 tablespoon dressing and stir-fry 30 seconds more. Transfer the “steak” strips to the bowl with the snow peas.
4. Toss the bok choy and mustard green leaves together with the snow peas, scallions, and “beef” strips and add the chow mein noodles. Add enough dressing to coat the leaves, tossing to mix well.
5. Garnish the dish with the red chiles and cilantro and serve.
