Vegan Thai Basil Stir-Fry with Quinoa

Ingredients

• 1 cup Quinoa
• about 450 g Plant-Based Ground Meat
• 1 medium Bell Pepper (red)
• 1/2 medium Onion
• 3 cloves Garlic
• 1 cup Thai Basil
• 3 tbsp Soy Sauce
• 2 tbsp Vegan Oyster Sauce
• 1 tbsp Brown Sugar
• 1 tsp Chili Garlic Sauce
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Cook the 1 cup Quinoa. You will need a medium saucepan. Bring 2 cups of water to a boil over high heat. Add the 1 cup Quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it stand, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the stir-fry. Heat the 2 tablespoons Vegetable Oil in a large skillet or wok over medium-high heat (176.7°C / 175°C).
3. 3Add the about 450 g Plant-Based Ground Meat to the hot skillet. Break it apart with a spoon and cook for 5-7 minutes, stirring occasionally, until it is browned and cooked through. You will see it change color from pink to a light brown.
4. 4Add the 1/2 medium Onion (chopped into 1.27 cm pieces) and the 1 medium Bell Pepper (red, seeded and cut into 1.27 cm pieces) to the skillet. Cook for 4-5 minutes, stirring frequently, until the vegetables are softened. You will see them become slightly translucent.
5. 5Add the 3 cloves Garlic (minced) and the 1 teaspoon Chili Garlic Sauce to the skillet. Stir constantly for 1 minute until the garlic is fragrant. Be careful not to burn the garlic.
6. 6Pour in the 3 tablespoons Soy Sauce, 2 tablespoons Vegan Oyster Sauce, and 1 tablespoon Brown Sugar. Stir everything together well to combine the sauce with the plant-based meat and vegetables. Let it bubble for 1 minute.
7. 7Add the 1 cup Thai Basil to the skillet. Stir gently for 30-60 seconds, just until the basil leaves begin to wilt. They will become bright green and slightly limp.
8. 8Serve the stir-fry immediately over the cooked 1 cup Quinoa.

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