Sunday 13 August 2023

Tender & Juicy Vegan Beef Lo Mein 軟嫩多汁素牛肉撈麵

How do we use Homemade Kao Fu to make soft and succulent sliced beef?

Nothing is more satisfying than having a big bowl of slippery Lo Mein Noodles, tossed in a luscious and flavourful sauce with lots of quick fried vegetables and pan-seared, juice laden homemade vegan beef in any giving time, let alone during warm summer days and evenings.



中文食譜在下 For the Chinese recipe please scroll down)

The good thing about Lo Mein is, you can eat it hot or cold. You can enjoy it on your own or with your family and friends - straight after cooking, or serving it as one of the cold dishes at dinner parties. You can also precook it the night before, keeping it tightly covered in the fridge once cooled completely, having it ready for supper or taking it to work as your lunch the day after. 

How to make the most slurpy, super deliciously Vegan Beef Lo Mein in minutes?

First, the secret to making tender vegan beef is using our Magical Vegan Meat - Homemade Kao Fu, which we have already demonstrated how to make it in our last video - The Easiest Way To Make The Best Kao Fu - Magical Vegan Meat.

I always make a big batch of the Kao Fu, portioned then boxed and keep them in freezer, so whenever I need any vegan meat for my quick recipes, I would just get a portion out to defrost and could get straight on with rest of the cooking.

Some people may ask, what is the difference between Chow Mein and Lo Mein?

Both of these dishes are cooked with noodles (plus a combination of vegetables and protein), but their similarities stop there. Chow Mein, translates to stir-fried noodles. Lo Mein, means stirred or tossed noodles. So, the biggest difference is in how theyre cooked.

Chow Mein is more of a dry noodle dish with a light and delicate sauce — if any sauce at all. Lo Mein is a noodle dish that depends on a rich sauce for much of its flavour.

How is Lo Mein prepared?

Different from Chow Mein, Lo Mein noodles are cooked separately from the remaining ingredients in the dish, so theyre fully cooked instead of par-boiled. Meanwhile, vegetables and meat or seafood are stir-fried (in our case, we used kao fu instead of meat or seafood), then everything gets tossed together with the sauce before serving. So the flavour is soaked in, and the noodles have a nice chewy texture. 

The whole procedure from beginning to end takes very little time if you have already got your kao fu ready to use. The end result is a completely delightful, absolutely scrumptious, totally crowd pleasing dish that you can serve and enjoy anytime and anywhere!

So, let’s see how to do it! 

中文食譜在下面 For the Chinese recipe please scroll down)

撈麵的好處是,可以熱吃也可以冷吃。 你可以獨自品嚐,也可以與家人或朋友一起共享。在煮好後即時進食,或作為宴客其中的一道冷盤菜式。 你可以在前一天預先煮好,放凉後蓋密存放於冰箱中,準備好作為晚餐或第二天带去上班的午餐。


首先,製作嫩滑素牛肉的秘訣就是用我們的百變素肉 - 自製烤麩。我們在上一個視頻中已為大家示範如何製做。詳細影片和食譜請點擊這兒。



两道美食的主要材料都是麵條(和加上蔬菜和蛋白質的組合)烹製的,但它們的相似之處僅限於此。 Chow Mein,翻譯過來就是炒麵條。 Lo Mein,意思是攪拌麵條。 所以,最大的區別在於它們的烹飪方式。


與炒麵不同之處,撈麵的麵條是與其他材料分開烹煮。首先麵條要完全煮熟而不是像炒麵那樣只須灼半熟的。 所以,蔬菜、肉類或海鮮(在我們的情況下,我們使用烤麩代替肉類或海鮮),在装盤前分别與醬汁拌匀或炒匀。 因此,味道被完全沁進,而麵條又能保持有嚼勁的口感。

如果你已預先做好了烤麩,那麼這道菜從頭到尾的整個過程只須花很少時間。 成品卻是一盤會令人眼前一亮,充满驚喜,非常美味,绝對大受歡迎;而且你可以隨時隨地為客人端上或與家人享用的一款菜式!


中文食譜在下面 For the Chinese recipe please scroll down)

Tender & Juicy Vegan Beef Lo Mein


( 4 - 6 servings )

120g homemade Kao Fu

300g dried flat noodles

100g carrot

250g Chinese leaves

125g baby corn

150g sugar snap

1 sweet red pepper

40g dried shiitake mushrooms (or 250g fresh shiitake mushrooms)

4 slice ginger 

Large bunch coriander 

Lo Mein sauce:

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp black vinegar or balsamic vinegar

2 tbsp vegan oyster sauce

2 tbsp syrup (we used organic agave)

2 tbsp mirin

2 tbsp sesame oil

1 - 2 tbsp your favourite chilli oil paste (we used 2 tbsp LAOGANMA)

1 tsp ground white pepper

½ tsp salt

1 tsp mushroom seasoning

Kao Fu seasoning :

¼ tsp salt

¼ tsp white pepper

¼ tsp sugar

¼ tsp five spice powder

1 tsp sesame oil

1 tbsp wine

1 tbsp oil

2 tbsp corn flour


1  Cover and soak the dried shiitake mushrooms in hot water (if using) for 30 minutes, then wash thoroughly and soak them again in warm water for 2 hours or keep in fridge overnight (you can do this ahead of your cooking). 

2  Slice and finely dice the ginger, julienne the carrot and red pepper, remove the stringy seams from sugar snaps if it needs to (some supermarkets sell those already been trimmed), slice the mushrooms, cut the baby corn diagonally, cut and separate the white and green part of the Chinese leaves, slice the Kao Fu into bite size pieces. 

3  Make the Lo Mein sauce. In a measuring jug, add all the ingredients and whisk throughly to combine. Leave to one side. 

4  Combine everything (except the corn flour) from the Kao Fu seasoning, mix together in a deep dish, put the Kao Fu in, mix and cover each piece evenly, follow by the corn flour, also coat and cover each piece evenly.

5  Add 1tbsp oil into a large pot of water and bring it to the boil. Cook noodles according to instruction on the packet. 

6  Dividing the Lo Mein sauce:

a)  Measure out ½ of the Lo Mein sauce from the measuring jug into a small bowl and put it aside, then add in 4 tbsp noodle water into the measuring jug, that becomes your 'noodle sauce'.

b)  Take 3 tbsp Lo Mein sauce from the small bowl and put in another bowl with 9 tbsp noodle water, that becomes the 'braising sauce'.

c)  The remaining sauce is now your 'Stir-fry sauce'.

7  Once the noodles are cooked, pick them up onto a sieve to drain, then tip the noodles into an extra large deep dish. Stir the ‘noodle sauce’ and add it to the noodles, stir well to coat the noodles evenly, leave to one side.

8  Heat a large flat pan with 2 tbsp oil over medium heat. Add the Kao Fu pieces in flatly one after one, keeping a little distance between each one in case sticking together.

9  Keep turning piece by piece to cook until brown, once both sides are brown (they brown really quickly, so keep an eye), turn down the heat, add in the braising sauce and cook over slow heat for 1- 2 minutes or until the sauce is thicken and absorbed, turning the pieces as you go. Empty the dripping kao fu pieces onto a plate, and that’s your mouth watering vegan beef.

10  Heat a large frying pan with 2 tbsp oil over medium heat. Add the diced ginger to cook till fragrant, add the mushrooms in to stir fry until brown, add rest of the vegetables except from the green part of Chinese leaves in to sauté until soften, then add the green leaves in too, cook everything together until soft but still crunchy, empty the ‘Stir-fry sauce’ in to stir through and fry until the vegetable are just cooked. Put the kao fu beef pieces in to have a quick stir and finally drop in the chopped coriander to mix well together.

11  Give the noodles a little stir to loosen them up, arrange the “beef stir-fry” on top. 

12  Present the dish as it is before combining together to serve as the Tender & Juicy Vegan Beef Lo Mein!



( 4 - 6 )

自製烤麩 120g

乾麵條 300g

紅蘿蔔 100g

大白菜 250g

小玉米 125g

甜豆 150g

甜紅椒 1

乾香菇 40g(或新鮮香菇 250g


香菜 1 大把


2 大匙生抽

1 大匙老油

2 大匙黑醋或香醋

2 大匙素蠔油

2 大匙糖漿

2 大匙味醂

2 大匙麻油

1 - 2 大匙你最喜歡的辣椒油醬

1 小匙白胡椒粉

½ 小匙鹽 


¼ 小匙鹽

¼ 小匙白胡椒粉

¼ 小匙糖

¼ 小匙五香粉

1 小匙麻油

1 大匙酒

1 大匙油

2 大匙玉米粉


1  將乾香菇蓋上熱水(如果使用)浸泡30分鐘,然後徹底洗淨,再用溫水浸泡 2 小時或放入冰箱冷藏過夜(可以在烹飪前做這步驟)。

將生薑切片然後切絲再切成丁,將紅蘿蔔和紅椒切絲,如果需要的話,去除甜豆莢旁的纖維絲(有些超市出售已經處理過的)。香菇切片,小玉米斜切。 把大白菜白色莖部和綠色葉子的部分切開。將麩烤切成粗條狀。


4   將所有烤麩調味料混合在一個深盤中,將烤腐放入深盤中,將調味料均勻地滾滿§在每塊上。

5   1 大匙油加入一大鍋水中,煮沸。按照包裝上的說明把麵條煮好。

6   分配撈麵醬汁: 

a) 從量杯中倒出 1/2 的撈麵醬入一小碗中,放在一旁。

然後將 4 大匙煮麵水加入量杯中,成為你的 '麵醬汁'

b)  從小碗中取出 3 大匙撈麵醬,放入另一個碗中,

加進 9 大匙煮麵水,即為 '紅燒醬汁'

c)  剩下的醬汁就是你的 '炒醬'了。

7   麵條煮好後,撈起到篩子上瀝乾,然後將麵條放入一個特大的深盤中。將麵醬拌匀後加入麵條中,攪拌均勻,使麵條均勻地沾上麵醬,置一旁備用。

用中火加熱一個大平底鍋,加入 2 大匙油。將烤麩一塊一塊地平鋪進去,每塊之間保持一點距離,以防粘在一起。

9   把每塊烤麩不斷地翻動,煎至金黄,一旦兩面都煎至上色了(它們很容易煎焦,所以要小心看著),便轉小火,加入紅燒醬汁,慢火煮 1 - 2 分鐘或直到醬汁變乾、變稠和被吸收,不斷地把烤麩隨煎隨翻轉。最後將滴著醬的烤麩倒到盤子上,這就成為你令人垂涎純素牛肉了。

10  用中火加熱一個大煎鍋,下油 2 大匙加,加入薑末炒香,下香菇煎香至呈棕色,加入除了大白菜的嫩葉部分外其餘所有蔬菜炒軟,最後才加入大白菜的綠葉。一起炒至柔軟但仍然是脆脆的,將炒醬倒進,翻炒至蔬菜剛熟。將烤麩牛肉塊放入快速翻拌,最後放入切碎的香菜拌勻。

11  將麵條稍微攪拌一下使其鬆散,然後將菜炒牛肉放在上面。

12  將整盤撈麵端到桌上才拌匀,成為嫩滑多汁的素牛肉撈麵!

No comments:

Post a Comment