SOY CURLS & GREEN BEANS STIRFRY



I love using soy curls as a substitute for chicken in a stirfry. Non-vegans would love this and wouldn't even notice it was vegan. This dish could also be made with tofu if you prefer. I added a little sambal oelek for a little spice because I'm like that. You do you


INGREDIENTS

1.5 cups rice of choice

1/2 bag(4oz) Butler soy curls

1 Tbsp soy sauce

1/2 tsp sesame oil

2 tsp cornstarch

1 tsp vegetable oil

1/2 cup vegetable broth

1 tsp sugar(I used coconut sugar)

1 Tbsp soy sauce

1 Tbsp dark soy sauce

1/2 tsp sesame oil

1 tsp sambal oelek (optional)

2 tsp cornstarch

1 white onion, thick sliced

12 oz green beans, trimmed and cut in half

3 cloves garlic, sliced

1 Tbsp mirin

DIRECTIONS

1. Prepare rice according to package directions. In a bowl soak soy curls in boiling water for 10 minutes to rehydrate. Drain, squeeze liquid out and pat dry then return to bowl. Combine 2 Tbsp water, 1/2 tsp sesame oil, 2 tsp corn starch and 1 tsp vegetable oil then add to soy curls, toss well to mix. Set aside.


2. Prepare stirfry sauce by mixing together 1/2 cup broth, 1 tsp sugar, 1 Tbsp soy sauce, 1 Tbsp dark soy sauce, 1/2 tsp sesame oil, sambal oelek, and 2 tsp cornstarch.


3. In a large skillet over high heat add 2 Tbsp oil. When hot, add soy curls and cook until browned, approximately 5 to 6 minutes. Remove from skillet and set aside.


4. Add another 1 Tbsp oil to skillet, and add the onions and green beans beans. Stir-fry for approximately 2 minutes, then add 1/4 cup water. Cover and steam for approximately 2 minutes.


5. Remove cover and add garlic; stir-fry for another 30 seconds. Spread the mirin around the skillet to deglaze it, and continue to stirfry another 30 seconds. Add stirfry sauce mixture to skillet and bring it to boil.


6. Return soy curls to skillet and continue to stir-fry everything together until sauce thickens, approximately 1 to 2 minutes. Serve with rice.


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