Dairy-Free Singapore Chili Crab (Mock)

Ingredients

• 2 cans Hearts of Palm
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Chili Paste
• 2 tbsp Tomato Paste
• 3 tbsp Coconut Aminos
• 2 tbsp Lime Juice
• 1/2 cup Vegetable Broth
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 tbsp Vegetable Oil

Instructions

1. 1Drain the 2 cans of hearts of palm. Rinse them under cool water. Cut them into 1-inch pieces.
2. 2Finely mince the 1 medium onion, 4 cloves garlic, and 1 inch ginger.
3. 3Heat the 2 tablespoons of vegetable oil in a large 12-inch skillet over medium heat (350°F/175°C). Add the minced onion, garlic, and ginger. Stir-fry for 2 to 3 minutes, until the mixture is fragrant and the onion is softened.
4. 4Add the 2 tablespoons of chili paste and 2 tablespoons of tomato paste to the skillet. Stir and cook for 1 minute, until the pastes are fragrant.
5. 5Pour in the 3 tablespoons of coconut aminos, 2 tablespoons of lime juice, and 1/2 cup of vegetable broth. Stir everything together and bring the sauce to a gentle simmer.
6. 6In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water until no lumps remain, creating a slurry.
7. 7Pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue to stir for 1 to 2 minutes, until the sauce has thickened noticeably.
8. 8Add the prepared 2 cans of hearts of palm pieces to the thickened sauce. Stir gently to coat all the pieces evenly.
9. 9Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally, allowing the flavors to meld and the hearts of palm to absorb the sauce.

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