Remember sticky Chinese spareribs? How about soy curls instead? Sweet, hot and sticky BBQ soy curls go great with ginger fried rice. So yum.
1 1/4 cup basmati/jasmine rice
8 oz bag soy curls
2 cups boiling water
3 Tbsp ketchup
1/3 cup soy sauce
1/3 cup coconut or brown sugar
1 Tbsp rice vinegar
2 tsp sriracha
1/4 tsp Chinese five spice powder
2 Tbsp cornstarch
2 Tbsp hemp seeds or sesame seeds
2 garlic cloves, minced
1 inch fresh ginger, minced
6-8 cups baby spinach
1. Prepare rice according to package directions. Set aside.
2. Place soy curls in a bowl then pour boiled water over soy curls. Let stand 10 minutes to rehydrate. Drain and pat dry, squeezing liquid out of the soy curls(I use my salad spinner to remove liquid then pat dry in a towel).
3. Combine ketchup, soy sauce, sugar, rice vinegar, sriracha, and Chinese five-spice powder in a small saucepan. Cook over a medium heat to bring to a simmer. In a small bowl, whisk the cornstarch with 1 cup cold water, then whisk into the saucepan. Bring sauce to a boil and cook, stirring occasionally, until it becomes a thick glaze, about 5 to 6 minutes. Set aside.
3. Preheat oven to 425°F. In a large skillet/wok over medium-high heat with 2 Tbsp oil, stir fry soy curls until well browned, approximately 6 to 7 minutes. Remove from skillet to a bowl.
4. Toss soy curls with 3/4 of the BBQ sauce. Sprinkle with hemp or sesame seeds then bake for 10 minutes.
5. Return skillet to stove over medium-high heat and with a little vegetable oil, saute the garlic and ginger and cook until fragrant, about 1 minute. Add the cooked rice, and cook until rice is slightly crisp, approximately 4 minutes. Add spinach and continue to saute until wilted and mixed into the rice, about 3 to 4 more minutes. Season with salt and pepper.
6. Serve the fried rice and spinach topped with BBQ soy curls. Drizzle remaining BBQ sauce over dish and sprinkle with scallions.