Monday, May 9, 2011

Faux Chicken and Mushrooms with Peanuts

This recipe should look familiar to you as it is basically the filling in my Asian Lettuce Cups.  The plan was to have the lettuce for dinner one night, but we could not find the right kind of lettuce at any of our local stores.  Instead to driving to the next town over to look for lettuce, I decided to serve this up over rice and see what everyone thought of it.  Well, it went over very well with the family.  In the original recipe I used Morning Star Farms Chicken starters as my faux chicken.  Unfortunately this product is no longer available in Livermore whatsoever.  I was lucky enough to find a replacement product at Trader Joe's which worked just as well. 

1 1/2 tablespoon sesame oil
3 cups sliced shitake mushrooms
1 package Trader Joe's Chickenless Chicken
1 clove garlic, minced
1/2 teaspoons grated ginger
1 (8 ounce) can sliced water chestnuts, drained and coarsely chopped
1 cup carrot peelings
1/4 cup unsalted dry roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons Sriracha sauce (the Rooster stuff~yum)
  1. Warm oil in a large skillet over medium heat until shimmering. Add the mushrooms and saute until mushrooms begin to release their liquid. Add the Chickenless Chicken, garlic, ginger, water chestnuts, carrot peelings, and dry roasted peanuts. Saute until chick'n strips are tender, about 5 minutes.
  2. Add the hoisin sauce, soy sauce, rice wine vinegar, and Sriracha sauce and bring to a simmer. Simmer for 10 minutes or until all the flavors are well incorporated.

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