Friday, April 22, 2011

Recipe: Sweet and Sour Veggie Pang Pang Yang

Pang pang yang is chinese for "goat mutton".   Sage Veggie Pang Pang Yang is made with Soybean fibers and burdock.  Burdock is known to be nutritious and is in fact being used by folk herbalists for various ailments.  Sage Veggie Pang Pang Yang is vegan.

And now, on with our recipe... Enjoy!

Sweet and Sour Veggie Pang Pang Yang

1/2 pack Sage Veggie Pang Pang Yang (300g)
cooking oil (for frying)
1 medium green bell pepper (cut into squares)
1 medium red bell pepper (cut into squares)


1 small can of pineapple tidbits (or chunks)
1/4 cup vinegar
1 tablespoon soy sauce
1/2 teaspoons salt
1/4 cup brown sugar
1 teaspoon ginger (julienned)
3/4 cup water
2 tablespoons cornstarch
1/2 cup tomato paste


Sauce Mix: Drain juice from the pineapple; reserve juice.   In a large bowl, combine the pineapple juice, tomato paste, water, soy sauce, vinegar, brown sugar, and salt.   (Add or reduce amount of ingredients to suit your own taste). Mix ingredients well then set aside.

Fry the veggie pang pang yangs until light brown. Set aside.    (Deep fry for better result)

Heat about 2 table spoons of cooking oil on a pan.   Saute the ginger until light brown. Put the pineapples and saute together with the ginger. Pour the sauce mix into the pan and wait for it to boil. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Once the sauce mix is boiling, add the cornstarch mixture. Lower the heat, stirring constantly, until mixture is thickened. Add and the red and green pepper. Let the mixture boil. After 2-3 minutes add the fried pang-pang yang. Mix well with the sauce.  Let it simmer for 2-3 minutes.

Serve with hot rice.
Serves 4-6. Bon Apetit!

1 comment:

abbie at play said...

this is really very masarap i was lucky to get a chance to try it :)