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[willi]

oh baby

I made this one last night at 1am but it was well worth it! my full meal was 3 indian samosa's with lime and chili pickle on the side, a vegetarian pho soup, white and wild rice, and my ginger garlic teriyaki unSteak-Out with shiitake and oyster mushrooms and 3 kinds of chili peppers! yeah, baby!

i had intended to make a mushroom-onion gravy to go with this, but i looked in the pan and it all looked so tasty i thought "why ruin a good thing?" so i had it as per the following preperation. gravy wouldn't have ruined it at all, it was just getting late and i had decided to have it as it was

ginger garlic teriyaki unSteak-Out with mushrooms and chilis

oil (peanut, sesame, chili)
1 package unSteak-Out
shiitake mushrooms
oyster mushrooms
chili peppers
powdered garlic, ginger (can use fresh of course)
spices (cayenne, cumin, etc. -- to taste)
shoyu (soy sauce)


heat some oil in a skillet -- i used mostly peanut oil with some sesame oil and chili oil (which is soybean oil with chili pepper in it). add the unsteak-out -- you don't have to wait until it the oil is hot. unSteak-Out is a vegan meat alternative that is made primarliy out of wheat-gluten. its probably fat and cholesterol free, although I don't have the package in front of me at the moment. at any rate, they are quite good, and very easy to make.

as the unSteak-Out browns, add some mushrooms. I used about 5 small-medium shiitake and 3 oyster mushrooms, but you can use more -- i probably could have easily liked twice as much but it was good nonetheless. as these brown and cook, slice some chili peppers if you want this to have a little extra spicyness to it (and who doesn't?! ). I used a about 1/3 each of a green serrano, yellow, and red chili pepper. be sure not to handle these more than necessary and BE SURE NOT TO TOUCH YOUR EYES after handling chili peppers. I sliced 5 chili peppers (including one habenero, the hottest chili pepper) for a spicy curry one time and my fingers burnt for hours afterwards. it was so uncomfortable i was keeping them in a glass of ice-water!

heat, however, will tame the chili peppers. as they cook they become less spicy and more flavorful. add the chili pepper slices to the pan, and allow them to brown as well.

you need to turn the food regularly so it does not burn, and I also add some powdered spices such as garlic and ginger throughout this whole process. also add some shoyu (soy sauce) a few times to add flavor and help wet things a little to prevent them from burning or over-cooking.

once everything is browned and cooked and heated well (all this could safely be eaten raw, so the browning and cooking is really mostly for flavor and texture), serve and enjoy immediately.

[willi]

I did a variation on this the other night, using regular white mushrooms. I guess that isn't as 'authentic' as shiitake, but considering it is UNsteak-out I am not too worried!

Anyways, the recipe is fairly similar, although I am out of garlic so it was more like a Ginger Beef and Longrice. Longrice is actually a noodle made out of Mung Beans. It has an interesting consistancy, actually a little rubbery or chewy or something.. If you aren't used to it they can take a little getting used to -- I didn't really used to like them, but now I am cool with the longrice. You soak the longrice (a.k.a. bean threads) for around 10-15 minutes and drain, then I stirfried it in the pan to get some of the oils and spices mixed into the longrice. Yum!