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This super simple Asian stir-fry, adapted and veganized from a Salt & Lavender recipe, is a tasty way to have dinner on the table in under 30 minutes. I served it with Jasmine rice. So yum.


3 Tbsp hoisin sauce

3 Tbsp creamy peanut butter or peanut sauce

2 Tbsp soy sauce

1.5 tsp chili-garlic (sambal oelek) or sriracha sauce

12 oz Impossible beef

4 cloves garlic, minced

1" fresh ginger, grated

4 cups green cabbage, chopped

1 large onion, chopped

4 scallions, sliced


1. In a small bowl wisk together hoisin sauce, peanut butter, soy sauce and chili-garlic sauce. Set aside.

2. In a large skillet over medium-high heat, cook the Impossible beef, breaking up with spatula while cooking, until just browned, approximately 6 to 7 minutes. Remove from skillet and set aside.

3. Return skillet to medium-high heat with 1-2 Tbsp of oil. Add the cabbage and onion; stirfry for 8-9 minutes.

4. Return Impossible meat to skillet and stir in garlic & ginger. Continue to cook for another 2 to 3 minutes.

5. Turn off heat. Add the stir-fry sauce and stir until well coated. Serve over rice and sprinkle with sliced scallions.

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