Fiery jalapeño and entire peppercorns mingle with wealthy coconut milk for an ideal steadiness of warmth and creamy coolness on this nourishing dish from the Make It Vegan cookbook.
What you want:
3 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 giant jalapeño pepper, thinly sliced
8 ounces vegan rooster strips
1½ teaspoons black peppercorns
15 cloves garlic, smashed with aspect of a knife
1 (13.5-ounce) can full-fat coconut milk
¾ cup white vinegar
½ cup low-sodium soy sauce
½ cup vegetable broth
½ cup hoisin sauce
6 bay leaves
Cooked white or brown rice, for serving
Sliced inexperienced onions, for garnish
What you do:
- In a sauté pan over medium-high warmth, heat oil till shimmering. Add onion, jalapeño, rooster strips, and peppercorns and cook dinner, stirring sometimes, till onion is translucent and rooster strips are barely crisped on edges, 5 to six minutes. Scale back warmth to medium-low and add smashed garlic. Proceed to cook dinner, stirring sometimes, till garlic is aromatic.
- Add coconut milk, vinegar, tamari, broth, hoisin sauce, and bay leaves. Stir to mix and let combination come to a boil. As soon as at a boil, cut back warmth to low and simmer, stirring sometimes, for half-hour, till sauce has thickened barely.
- Into 4 serving dishes, add rice and ladle sauce and rooster over high. Garnish with inexperienced onions.