Vegetarian beef jerky made from tender ribs and mushroom stems is a vegetarian dish that is unusual for you to roll up your sleeves and cook on weekends. Let’s get into the kitchen and prepare a new dish for your family to enjoy.
1. Vegetarian beef jerky from mushroom stems
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Preparation
2 hours 15 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Vegetarian beef jerky from mushroom stems For 4 people
Dried shiitake mushroom stems 100 gr Lemongrass 3 stalks Garlic 4 cloves Chili 2 fruits Chili sauce 5 teaspoons Chili powder 2 teaspoons Vegetarian fish sauce 2 teaspoons Five spice powder 1 teaspoon Sugar 2 teaspoons MSG 1 teaspoon Cooking oil 1 tablespoon Salt a little
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How to prepare Vegetarian Dried Beef from mushroom stems
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Prepare the mushroom stems
Dry mushroom stems need to be soaked in water for about 2 hours and then drained.
Boil about 500ml of water, add the drained mushrooms and a little salt, and cook for 15 – 20 minutes to soften the mushrooms and eliminate the unpleasant smell of dried mushrooms.
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Prepare the spices:
Peel and finely chop the garlic. Wash and finely chop the chili.
Wash the lemongrass and cut it into pieces about 2 fingers long, then slice it into thin strips.
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Tear and pound the mushrooms
After boiling the mushroom stems for 15 minutes, remove them and proceed to tear them into fine strands.
After tearing, place the mushroom stems in a mortar to pound them until fluffy.
Tip: Pounding the mushrooms will help them become fluffy and absorb the spices better.
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Seasoning
Add to the crumbled mushrooms in turn the spices: 1 teaspoon of five spice powder, 1 teaspoon of monosodium glutamate, 2 teaspoons of sugar, 2 teaspoons of chili powder, 5 teaspoons of chili sauce along with sliced lemongrass and 1/2 of the minced garlic.
Mix the mushrooms with the spices for 5 – 10 minutes to allow the mushrooms to absorb the flavors.
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Drying the beef
Heat a pan on the stove, add 1 tablespoon of cooking oil and sauté the remaining minced garlic until fragrant, then add the seasoned mushrooms and stir-fry for a while, add the minced chili and continue to stir-fry until the mushroom stems are dry.
Tip:
- The drier the product, the longer the vegetarian dried beef will last because if it remains wet, it can develop harmful mold.
- To make the vegetarian dried beef more appealing, you can add chili powder or use annatto oil to dry it.
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Finished product
This is a delicious vegetarian dish that you can try. The spiciness of chili, the fragrance of lemongrass, and the rich flavors of the spices blend together to create an irresistible delicious taste.
2. Vegetarian beef from short ribs
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Preparation
20 minutes
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Processing
1 hour
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Difficulty
Easy
Ingredients for Vegetarian beef from short ribs For 4 people
Vegetarian short ribs 6 pieces Lemongrass 50 gr (finely chopped) Chili 3 pieces Cashew nuts 1 teaspoon (curry seeds) Vegetarian seasoning 1/2 teaspoon Vegetarian fish sauce 1 tablespoon Sugar 2 teaspoons Roasted peanuts 30 gr Cooking oil 1 tablespoon
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How to Make Vegetarian Dried Beef from Spare Ribs
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Prepare the spare ribs
First, soak 6 pieces of spare ribs in water for about 10 minutes to allow them to expand, then blanch them in boiling water for about 2 minutes, but do not blanch too long as it will make the spare ribs soggy.
Then tear the spare ribs into thin pieces; the thinner the pieces, the better they absorb the seasoning and the faster the drying time will be.
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Fry the spare ribs
Place a pan on the stove and add 1/2 tablespoon of cooking oil; when the oil is warm, add the thinly torn spare ribs to fry.
The spare ribs only need to be fried until they turn golden. Remove them and let them drain to lose some oil.
Tip:
- Fry the spare ribs on low heat so that they are just cooked through and not crispy, to maintain the chewy texture of the dried product.
- Do not let the oil get too hot, as it may cause the spare ribs to burn, resulting in an undesirable final product.
- You can replace the spare ribs with vegetarian beef or vegetarian chicken to make the dried dish more diverse.
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Making lemongrass chili oil
Add the remaining cooking oil to the pan, wait until the oil is hot, then stir-fry the curry seeds for a bit until they release their color, then remove them. Do not let the curry seeds burn, as the color will not look appealing.
Once you have a nice curry color, add 50g of minced lemongrass and 3 pre-cut chilies, stir-frying until fragrant.
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Mixing spices and drying the jerky
When the mixture of curry, lemongrass, and chili is fragrant, add the fried spare ribs. Add the following seasonings: 2 teaspoons of sugar, 1 tablespoon of vegetarian fish sauce, and 1/2 teaspoon of vegetarian seasoning, and stir well.
Stir continuously for about 10 minutes, then add 30g of pre-roasted crushed peanuts. Continue stirring for another 30 minutes until the spare ribs are completely dry.
Tip:
- Stir continuously; otherwise, the spare ribs will burn due to the sugar in the seasonings.
- Dry thoroughly to preserve the jerky for a longer time.
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Final Product
This vegan dried beef from spare ribs will give you the aroma of lemongrass and crushed peanuts, warmth from the spiciness of chili, and chewiness from the spare ribs.
How to Store Vegan Dried Beef
Once the dish has been dried thoroughly, you should store it in a food container, placed in a cool place, avoiding direct sunlight, then the vegan dried beef can be used for about 1 month. Alternatively, you can also store it in the refrigerator, and it will still be usable for about 30 days.
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Hopefully, with the shared recipes for the 2 delicious dishes vegetarian dried beef from shiitake mushroom stems and spare ribs, you will succeed in enjoying them with your family. What are you waiting for? Let’s get started!
*Refer to the images and recipes from the YouTube channel Bà Mẹ Quê and Vegan cooking
