A new product that I’ve been experimenting with lately is ecoVegan Orientals’ Joy. Although I am a little puzzled on the name, it’s not very descriptive and the small window to peek inside at its contents provides little clue. I suppose it’s par for the course as they’re part of the same organization as the Loving Hut chain of restaurants.
On first impression, Orientals’ Joy reminds me of a veggie version of pork, the texture and shape is similar. Which is nice, since there’s plenty of alternatives for veggie beef, chicken and seafood. But not much for a faux pork other than veggie ham or bacon.
It’s main ingredients are non-GMO soy protein and fiber, wheat protein and seasonings. The seasonings are light so it’s good plain or tossed with something else. I went with a stir-fry but I bet it’ll be good prepared as an American dish too, something like veggie pork chops and applesauce.
Veggie “Pork” with Vegetables
Serves 2-4
1 package ecoVegan Orientals’ Joy
6 ounces yu choy sum, about 1/2 a bunch
2 ounces fresh shiitake mushrooms, sliced
1 garlic clove, smashed and roughly chopped
1/2 inch fresh ginger root, smashed and roughly chopped
1 1/2 tablespoons vegetable oil, divided
1 tablespoon soy sauce
1/2 tablespoon Shaoxing rice wine
Wash the yu choy sum in several changes of water, trimming off any old leaves, tough stems and the bottom 1/4 – 1/2″ from each stalk. Cut the stems into 3″ pieces, halving the bigger stalks lengthwise.
Slice the veggie meat thinly. Heat a skillet to hot, add 1 tablespoon of oil and pan fry the veggie meat over medium heat for a few minutes. Transfer to a plate and set aside.
Heat a wok to hot. Add the rest of the oil and swirl to coat the wok. Add the garlic and ginger, stir-fry for a few seconds. Add the mushrooms and greens, and stir until wilted, bringing up the greens at the bottom to the top. Add the soy sauce and rice wine, then the veggie meat and stir to combine. Serve with rice or noodles.
