by Vegan Richa

NutritionSortLoading...
Loading...

4 oz soy curls (dry)

¾ cup warm water /veggie broth

3 to 4 tbsp sugar or coconut sugar or other sweetener

¼ cup low-sodium soy sauce (use tamari to make gluten-free)

2 tsp mirin rice wine

2 to 3 tbsp rice vinegar

1.5 tsp toasted sesame oil

2 tsp sambal oelek chile paste (optional or sriracha or pepper flakes to taste)

2 tsp grated fresh ginger

3 cloves minced garlic

1 tsp oil (safflower or sesame)

2 cloves of garlic (chopped)

¼ cup chopped green onions (white portions as well, use greens for garnish)

½ red bell pepper

½ green bell pepper

1 cup zucchini or carrots or other veggies

1 Tbsp cornstarch

Select allAdd

1. Mix the marinade. Reserve ½ cup of the marinade in another bowl to use later. Add soy curls to the marinade and mix and soak for 10-15 mins. Toss twice in between so all soy curls marinate well.

2. Heat a skillet over medium high heat, and add the oil. When hot, remove the soy curls from the marinade and add them to the pan. (You can also toss the marinated soy curls in cornstarch before using for extra crispness.) Cook for 4 to 5 minutes to brown some of the edges, then in the last minute of cooking, add in the garlic and green onion.

3. Cook, adding ½ teaspoon extra oil, if needed, until the onion starts to turn translucent. Add the peppers and veggies and mix. Add a pinch of salt and cook for 2 mins.

4. Add 1 tbsp cornstarch and ¼ cup water to the remaining marinade (reserved plus remaining) and mix well.

5. Add the marinade sauce mixture to the pan and mix. Cover and cook for 3 to 4 mins to thicken. Stir once in between. Also taste at the time to adjust flavor. Add salt, sugar, heat if needed. Let sit covered for another min.

6. Serve with rice and blanched broccoli. Garnish with green onions, toasted sesame seeds, and fresh black pepper.