SWEET & SOUR SOY CURLS

Updated: Apr 4


Craving take out from your favorite Chinese restaurant? Take out style sweet & sour sauce is simple to make and soy curls are a perfect substitute for chicken. So good.

INGREDIENTS

2 cups rice of choice

4 oz (1/2 bag) Butler Soy Curls

1 cups boiling water or 'no chicken' broth

2 Tbsp soy/tamari sauce

1 Tbsp cornstarch

(Sweet & Sour Sauce)

1/2 white onion, minced

2 cloves garlic, minced

2 tsp fresh ginger, grated

4 oz pineapple juice

1/3 cup ketchup

1/4 cup rice vinegar

2 Tbsp soy sauce

1/4 cup coconut sugar(or brown sugar)

1/4 cup water

1 Tbsp cornstarch

(Stirfry)

2 bell peppers, cut in chunks

20 oz can pineapple chunks(2 cups fresh)

1 onion, cut in chunks

2 cloves garlic, minced

2 tsp fresh ginger, grated

Sliced scallions or sesame seeds for garnish(optional)

DIRECTIONS

1. Prepare rice according to package directions. Place soy curls in a bowl, break the longer strips up to create bite-sized pieces. Pour hot water/broth 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 squeeze remaining water out in a towel. Return to bowl and toss with 2 Tbsp soy sauce. Sprinkle 1 Tbsp cornstarch over soy curls then toss gently to coat. Let marinate while preparing sweet & sour sauce.


2. To make the sweet and sour sauce place a saucepan over medium heat with 1 tsp oil, saute the minced onion for 3-4 minutes until softened. Add 2 tsp ginger and 2 cloves minced garlic, and continue to cook another 30 seconds. Stir in pineapple juice, rice vinegar, ketchup, soy sauce and sugar. Bring to a boil and cook, stirring frequently for 3 minutes.


3. In a small bowl, mix 1/4 cup water and 1 Tbsp cornstarch until smooth. Add to the sauce and bring to a boil. Cook for 1 minute. Remove from heat and set aside.

4. Heat 2-3 Tbsp oil in a large skillet/wok over medium-high heat. Add soy curls and cook, stirring occasionally until browned approximately 5 to 6 minutes. Remove from skillet, set aside.


5. Add 1 Tbsp oil to the skillet. Stirfry garlic, ginger, pineapple chunks, peppers and onions, stirring often, until the pineapple browns slightly and peppers are tender, approximately 5 to 6 minutes.


6. Return soy curls to skillet then stir in the sweet and sour sauce and toss to coat. Bring it to a boil and cook until the sauce thickens, approximately 2 minutes. Serve over rice. Sprinkle with sliced scallions/sesame seeds (optional).


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