Chinese Vegetarian Chicken – a delicious recipe with soybean sticks, baking soda, oil, soy sauce, soy sauce, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Bean sticks are usually sold in 1 pound packages. Take half. Break into several sections. Place in bowl, sprinkle soda over them and cover with 8 cups hot water. When they begin to whiten and float to top anchor down with small plate and let soak for 4 hours.
2
Drain sticks in colander. Rinse with warm water. Put back in bowl and cover with warm water and anchor. Let soak 4 hours [or overnight].
3
Drain just before cooking. Spray with warm water and press lightly to extract excess water.
4
Heat wok or skillet over high heat until hot. Add oil, swirl and heat for 30 seconds. Scatter in bean sticks and stir rapidly to coat. Add soy sauces, salt and sguar and stir briskly for 30 seconds. Turn heat low, cover and let steam cook vigorously for 10 minutes. They should release enough liquid to prevent scorching.
5
Uncover, stir in sesame oil and pour into bowl. Let cool.
214
kcal
Calories
23
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 lb soybean sticks, 1 tablespoon baking soda, 4 tablespoons oil, 3 tablespoons light soy sauce, and more.
Yes, Chinese Vegetarian Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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