Black Pepper Crab (Vegan Version)

Ingredients

• 2 cans (14oz each) Hearts of Palm
• 3 tbsp Vegetable Oil
• 6 cloves Garlic
• 5.08 cm Ginger
• 3 tbsp Black Peppercorns
• 4 tbsp Coconut Aminos
• 2 tbsp Maple Syrup
• 1/2 cup Vegetable Broth
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Drain and rinse the 2 cans (about 400 g each) of hearts of palm thoroughly. Cut the hearts of palm into 2.54 cm pieces. Peel and mince the 6 cloves of garlic. Peel and finely mince the 5.08 cm piece of ginger. Thinly slice the 2 stalks of green onions.
2. 2Heat the 3 tablespoons of vegetable oil in a large wok or a large skillet over high heat (approximately 204.4-232.2°C / 200-230°C).
3. 3Add the minced 6 cloves of garlic and the finely minced 5.08 cm piece of ginger to the hot oil. Stir-fry for 30 seconds, until the garlic and ginger become fragrant.
4. 4Add the 3 tablespoons of black peppercorns to the wok or skillet. Continue to stir-fry for 1 minute, until the peppercorns become aromatic.
5. 5Add the 2.54 cm pieces of hearts of palm, 4 tablespoons of coconut aminos, 2 tablespoons of maple syrup, and 1/2 cup of vegetable broth to the wok or skillet. Stir-fry constantly for 5 to 7 minutes, until the sauce has visibly thickened and coats the hearts of palm.
6. 6Remove the wok or skillet from the heat. Garnish the dish with the thinly sliced 2 stalks of green onions and serve immediately.

Substitutions

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