Why order takeout when you can make a better version at home? Mmmm this is so good. Soy curls replicate chicken better than any other product out there; I buy them by the case from Amazon. No soy curls? This recipe would translate well to tofu or chick'n flavored seitan as well. No rules.


1/2 bag Butler Soy Curls

1.5 cups rice of choice

1 Tbsp minced fresh ginger

2 cloves garlic, minced

1 large navel orange

3 Tbsp tamari

1.5 Tbsp rice vinegar

1 Tbsp sugar

3 Tbsp cornstarch

1 Tbsp sesame seeds

4 cups vegetables (green beans, carrots, pea pods, peppers)

3 green onions


1. Prepare rice according to package directions. Soak soy curls in very hot water for 10 minutes; drain, squeeze liquid out and pat dry.

2. While rice is cooking, slice vegetables and scallions. Zest orange into a small bowl. Juice the orange into the bowl, then add the minced ginger, minced garlic, tamari, rice vinegar, and sugar. Whisk until sugar disolves.

3. In a large bowl, whisk together the cornstarch, sesame seeds, 2 Tbsp water, and a pinch of salt and pepper. Add the soy curls and toss to coat.

4. In a large skillet over medium-high heat add 2 Tbsp oil. Once hot, add the soy curls and cook, until browned on all sides, about 5 to 6 minutes. Remove from heat, set aside.

5. Return skillet to stove over medium-high heat with 1 Tbsp vegetable oil. Once hot, add vegetables except green onions, stir fry 3 minutes. Add 1/4 cup water. Cover and cook until crisp-tender, approximately 3 minutes.

6. Return soy curls to skillet. Add the orange sauce and cook until the sauce is slightly thickened, about 2 to 3 minutes.

7 . Serve sticky orange soy curls and vegetables over rice. Sprinkle with sliced scallions and additional sesame seeds if desired.

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