(For all ingredients, please use organic versions if available)
1½ pounds gailan (Chinese broccoli)
2 cups brown TVP (texturized vegetable protein)
1 thumb-sized piece
fresh ginger
2 tablespoons organic soy sauce
2 tablespoons organic vegetarian oyster mushroom sauce
2 tablespoons organic olive oil
1 tablespoon cornstarch mixed with 2 tablespoons of water to make a paste
8 cups water
1 teaspoon sea salt





Directions (to prepare the dish ):

1. Soak the tvp in some lukewarm water for about 10–15 minutes until it’s tender
2. Take ginger, peeled and chopped
3. Mix your cornstarch by adding a tablespoon of the cornstarch in the water
4. To prepare the gailan, first wash. Then, the big stems at the bottom of each gailan should be peeled before stir frying, then cut diagonally

Directions (to cook the gailan):

1. Turn on the water to bring it to a boil
2. Add a teaspoon of the sea salt
3. To keep our vegetable really bright green. Just add all of the gailan all at once
4. Give it a good stir
5. When the leaves start to turn into a bright green drain it

Directions (to make the sauce):

1. Add 2 tablespoons of the organic soy sauce
2. Add 2 tablespoons of the vegetarian mushroom sauce
3. Mix that with the cornstarch paste

Directions (to cook sautéed veggie protein with gailan):

1. Add 2 tablespoons of olive oil to the stove
2. When it’s good and hot, we’re going to start add the ginger
3. Add the brown tvp
4. Adding just half of the sauce
5. Add the gailan
6. Add the rest of the sauce
7. Give it a good stir
8. Finish