Veganer Rindfleisch-Wok

Directions

1. Snap off the tough ends of the green beans. If your green beans are very long, snap them in half. Cook for about 10 minutes. Meanwhile chop the spring onion, pak choi and garlic clove. Set aside.

2. In a bowl, add the Ackermulch, then cover with cold water. Leave to rehydrate for about 10 minutes until they have grown in size and softened. Drain in a colander and squeeze any excess water from the pieces.

3. Using the same bowl (once empty), add the Ackermulch back to it, along with the cornstarch, and stir to coat. Set aside.

4. In a pot bring to a boil 0.25 l of water with a pinch of salt and add the jar of rice. Once the water boils, turn off the stove and keep the lid closed for 20 minutes.

5. Make the sauce: In a small-medium bowl, add all sauce ingredients and whisk until the cornstarch has dissolved. Set aside.

6. In a large sauté pan or wok, heat 2 tablespoons of oil, then add the Ackermulch and fry, stirring frequently for 4-5 minutes. Remove from the pan and set on a plate. 

7. In the same pan, heat 2 tablespoons of oil and fry the white part of the chopped spring onion (save the green part for later), add green beans and pak choi for about 3 minutes and stir frequently. Add the sauce and mix well. Add the Ackermulch and mix well. Season to taste with salt.

8. Serve immediately over rice topped with green onions. Enjoy!

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