The Herbivorous Butcher Korean Ribs

Carly and Blake from We Are Meatless create this meal. You can see their work on facebook or instagram.

Ingredients

• 1 tbsp oil (vegetable or coconut)

• 1/2 lb vegan Korean ribs, chopped into cubes

• 1 VeganEgg prepared according to directions

• 1/2 cup carrots, chopped

• 1/2 cup peas

• 1/2 cup scallions, sliced

• 1/2 cup mushrooms, chopped

• 2 garlic cloves, minced

• 1-inch ginger, grated

• 3 cups cold cooked rice (day old preferred)

• 1/4 cup liquid aminos, or soy sauce

• 1 tsp chili powder

• 1 tsp onion powder

• 1 tsp pepper

• 1 tsp sesame oil

Instructions

1. Chop Korean ribs into small cubes, set aside

2. Heat 1 tbsp oil in large pan or wok, medium-high heat

3. Pour VeganEgg into the pan, start scrambling immediately

4. Add carrots and peas, stir-fry for 2-3 minutes

5. Add scallions, mushrooms, garlic and ginger, fry for another 2-3 minutes

6. Add Korean ribs, stir in with the mixture

7. Spoon cooked rice into the pan

8. Add soy sauce, chili powder, onion powder, and pepper, stir-fry for 2-3 minutes

9. Pour sesame oil over the mixture, blend and remove from heat

10. Garnish with green onions and serve