Hainanese Scissor Cut Curry Rice
Indulge in our scrumptious vegan take on Hainanese curry rice, where tender mushrooms simmer in a savory sauce, perfectly complemented by vibrant stir-fried cabbage. This dish bursts with flavor, thanks to a luscious curry blend that ties everything together. Get ready to savor every bite of this hearty, plant-powered delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- cabbage
- smashed garlic cloves
- minced ginger
- mushroom powder
- diced onions
- water
🥩Meat & Seafood(3)
- vegan chicken cutlet
- tempeh
- extra firm tofu
🫙Pantry Staples(5)
- organic coconut milk
- cornstarch slurry
- sesame oil
- rice
- tomato paste
🍯Sauces & Condiments(2)
- curry paste
- soy sauce
📦Other(1)
- seasonings
Nutrition (per serving)
Calories
371
Protein
20g
Carbs
23g
Fat
25g
👨🍳 Instructions
- 1
To a pan, add sesame oil and sauté smashed garlic cloves.
- 2
Add in your tempeh, tofu, seasonings, water, and cornstarch slurry to thicken the gravy and let it braise.
- 3
Stir-fry cabbage with garlic, soy sauce, and mushroom powder.
- 4
Sauté diced onions, minced ginger, garlic, tomato paste, curry paste, and organic coconut milk.
- 5
To a bowl of rice, add the cabbage, the braised mix, and generously spoon over the curry before placing the vegan chicken cutlet on top.
💡 Pro Tips
- ✓Smash garlic cloves with the side of your knife rather than mincing them before sautéing in sesame oil—this increases surface area by ~60% and releases more allicin (the sulfur compound responsible for garlic flavor) into the oil within 30-45 seconds.technique30-45 seconds for flavor extraction
- ✓Mix your cornstarch slurry at a 1:2 ratio (cornstarch to water by weight) and add it only when the braising liquid reaches 180°F or higher, as cornstarch requires gelatinization temperatures above 150°F to thicken, preventing lumps and ensuring silky gravy texture.ingredient1:2 cornstarch-to-water ratio; 180°F minimum
- ✓Braise tempeh and tofu for 8-12 minutes minimum to allow the cornstarch slurry to fully gelatinize and coat the proteins, creating a unified sauce rather than a watery dispersion—underbrain causes separation as starch granules haven't fully swollen.timing8-12 minutes
- ✓Stir-fry cabbage over high heat (400°F+) for only 2-3 minutes to retain cellular structure and crispness; longer cooking causes pectin breakdown and releases excess moisture (30%+ water loss), making it mushy and diluting the soy-mushroom powder coating.timing2-3 minutes at 400°F+
- ✓Bloom your curry paste and tomato paste in the sesame oil for 60-90 seconds before adding coconut milk—this Maillard reaction develops depth and reduces harsh raw spice flavor while allowing fat-soluble flavor compounds to distribute evenly.technique60-90 seconds bloom time
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Hainanese Scissor Cut Curry Rice
Indulge in our scrumptious vegan take on Hainanese curry rice, where tender mushrooms simmer in a savory sauce, perfectly complemented by vibrant stir-fried cabbage. This dish bursts with flavor, thanks to a luscious curry blend that ties everything together. Get ready to savor every bite of this hearty, plant-powered delight!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- cabbage
- smashed garlic cloves
- minced ginger
- mushroom powder
- diced onions
- water
🥩Meat & Seafood(3)
- vegan chicken cutlet
- tempeh
- extra firm tofu
🫙Pantry Staples(5)
- organic coconut milk
- cornstarch slurry
- sesame oil
- rice
- tomato paste
🍯Sauces & Condiments(2)
- curry paste
- soy sauce
📦Other(1)
- seasonings
Nutrition (per serving)
Calories
371
Protein
20g
Carbs
23g
Fat
25g
👨🍳 Instructions
- 1
To a pan, add sesame oil and sauté smashed garlic cloves.
- 2
Add in your tempeh, tofu, seasonings, water, and cornstarch slurry to thicken the gravy and let it braise.
- 3
Stir-fry cabbage with garlic, soy sauce, and mushroom powder.
- 4
Sauté diced onions, minced ginger, garlic, tomato paste, curry paste, and organic coconut milk.
- 5
To a bowl of rice, add the cabbage, the braised mix, and generously spoon over the curry before placing the vegan chicken cutlet on top.
💡 Pro Tips
- ✓Smash garlic cloves with the side of your knife rather than mincing them before sautéing in sesame oil—this increases surface area by ~60% and releases more allicin (the sulfur compound responsible for garlic flavor) into the oil within 30-45 seconds.technique30-45 seconds for flavor extraction
- ✓Mix your cornstarch slurry at a 1:2 ratio (cornstarch to water by weight) and add it only when the braising liquid reaches 180°F or higher, as cornstarch requires gelatinization temperatures above 150°F to thicken, preventing lumps and ensuring silky gravy texture.ingredient1:2 cornstarch-to-water ratio; 180°F minimum
- ✓Braise tempeh and tofu for 8-12 minutes minimum to allow the cornstarch slurry to fully gelatinize and coat the proteins, creating a unified sauce rather than a watery dispersion—underbrain causes separation as starch granules haven't fully swollen.timing8-12 minutes
- ✓Stir-fry cabbage over high heat (400°F+) for only 2-3 minutes to retain cellular structure and crispness; longer cooking causes pectin breakdown and releases excess moisture (30%+ water loss), making it mushy and diluting the soy-mushroom powder coating.timing2-3 minutes at 400°F+
- ✓Bloom your curry paste and tomato paste in the sesame oil for 60-90 seconds before adding coconut milk—this Maillard reaction develops depth and reduces harsh raw spice flavor while allowing fat-soluble flavor compounds to distribute evenly.technique60-90 seconds bloom time