Ingredients

The following ingredients have 4 Servings
  • 4 oz soy curls ((dry), see notes for where to buy and sub options)
  • 3/4 cup warm water /veggie broth
  • 3 to 4 tbsp sugar or coconut sugar or other sweetener
  • 1/4 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)
  • 1/4 cup chopped green onions (,white portions as well, use greens for garnish)
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup zuchini or carrots or other veggies
  • 1 Tbsp cornstarch

Instruction

  • Mix the marinade. **Reserve 1/2 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.
  • Heat a skillet over medium high heat. Add oil. When hot, add garlic and green onion and toss for a few seconds.
  • Fish out the soy curls from the marinade and add to the pan, cook for 4 to 5 mins to brown some edges. (you can also toss the marinated soy curls in cornstarch before using for extra crispness). Add the peppers and veggies and mix. Add a pinch of salt and cook for 2 mins
  • Add 1 tbsp cornstarch and 1/4 cup water to the remaining marinade (reserved plus remaining) and mix well.
  • 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.
  • Serve with rice and blanched broccoli. garnish with green onions , toasted sesame seeds, and fresh black pepper.