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Sesame Crusted Plant-Based Luncheon Braised Yee Mee (by Chef Anis)

Sesame Crusted Plant-Based Luncheon Braised Yee Mee (by Chef Anis)









  • 100g yumeat™ Plant-Based Luncheon, thinly sliced
  • 100g yumeat™ Plant-Based Spicy Luncheon, thinly sliced
  • 5 tbsp cornstarch
  • 8 tbsp water
  • 1 tbsp garlic powder
  • 3 tbsp sesame seed
  • 1 tbsp chilli flakes
  • 1 tbsp black pepper
  • 10 tbsp vegetable oil
  • 50 garlic, chopped
  • 130g shiitake mushroom, sliced
  • 2 tbsp sesame oil
  • 750ml vegetable stock
  • 5 tbsp Indonesian sweet soy sauce
  • 5 tbsp light soy sauce
  • 1 tbsp mushroom granules
  • 3 yee mee
  • 250ml water
  • 150g pak choy, bottom removed
  • ½ cup chopped spring onion
  • ¼ cup chopped coriander
  • Crispy garlic chilli oil (optional)



  1. In a deep plate, add cornstarch, garlic powder, water and mix well. Then add sesame seeds, chilli flakes, black pepper and mix to combine.
  2. Heat a pan and add 6 tbsp of oil until hot. Dip yumeat™ Plant-Based Luncheon slices into cornstarch mixture and shallow fry them over medium heat until nice and light golden. Then remove from heat and drain excess oil with kitchen paper towel to set aside.
  3. In a wok, heat remaining oil and add chopped garlic and saute till fragrant. Add shiitake and stir for 1 min. Add sesame oil and stir for 1 min.
  4. Add vegetable stock, all the soy sauces and mushroom granules, stir and let it come to a boil.
  5. Once boiling, add yee mee and stir gently. Simmer over medium-low heat until liquid dries up.
  6. Add pak choy and water and stir for another 3 mins. Once done, remove from heat and serve on a deep plate.
  7. Slice the fried yumeat™ Plant-Based Luncheon into thin slices and place over braised yee mee.
  8. Sprinkle with chopped spring onion and coriander before serving.
  9. Add a side of crispy garlic chilli oil for extra kick if needed.


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