Mực Xào Chay

Mực Xào Chay is a delightful vegetarian Vietnamese dish that mimics the flavors and textures of traditional squid stir-fry using plant-based ingredients. This vibrant dish is packed with umami and fresh vegetables, making it a satisfying option for seafood lovers looking for a meatless alternative.

Ingredients

• King oyster mushrooms - 200 grams
• Firm tofu - 150 grams
• Red bell pepper - 1 medium, sliced
• Yellow bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Black pepper - 1/2 teaspoon
• Sesame oil - 1 teaspoon
• Fresh basil - a handful, for garnish

Steps

1. Prepare the king oyster mushrooms by slicing them into rings to resemble squid, and cut the firm tofu into bite-sized cubes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the sliced mushrooms and tofu to the skillet, stirring gently to combine. Cook for about 5 minutes until the edges start to brown.
4. Add the sliced red and yellow bell peppers, along with the julienned carrot. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
5. Pour in the soy sauce and sprinkle black pepper over the mixture. Stir well to ensure all ingredients are coated evenly.
6. Finish with a drizzle of sesame oil and toss in the chopped green onions. Remove from heat.
7. Serve hot, garnished with fresh basil leaves.

Nutrition

• Calories: 250
• Protein: 18 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• High in vitamins and minerals from a variety of colorful vegetables.

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