Vegitarian Tang-su-yuk

Vegitarian Tang-su-yuk

Non-Temple items: Garlic

Using the ingredients in my previous post I will show a nice way to make a vegan version of tang-su-yuk.

First we want to chop the ginger and garlic. The garlic is about 1/3 of a clove. While the ginger is 4 to 6 times that amount.

Then I chopped 1/4 of a large Fugi apple into cubes.

Next I sliced a Peruvian mango in half

Peeled the smaller side, and chopped that into cubes.

Then chop 3 nice size fresh shitakes. Discard the stems.

Then begin the frying. In a good amount of fat or oil, I used coconut oil, heat up the garlic. The finely minced garlic will flavor the oil.

Then add about a teaspoon of soy sauce. I am using one of the San-J sauces. A reduced sodium Tamari . I like it very much as it taste like fermented spy, not wheat.

Next add the shitakes. Fry these until done and add an other teaspoon of soy sauce. 

When shitakes are done sprinkle the ginger on them. Let this sit about 30 seconds.

Then add one small basil leaf, (chopped)

Next add the apple cubes. Stir fry.

When apple cubes are lightly fried add mango cubes. Stir fry about 60 seconds.

Serve over rice with a basil leaf for garnish.

This was so delicious I made it for both lunch and dinner.