Ingredients

The following ingredients have 4 Servings
  • 4 oz soy curls (about half a pack of Butler's soy curls)
  • 8 oz mushrooms (sliced)
  • 1 red bell pepper (sliced)
  • 1 cup low sodium vegetable broth
  • 1/2 cup orange juice (freshly squeezed (approx 1 large orange))
  • 1 teaspoon orange zest
  • 1/3 cup rice vinegar
  • 1/4 cup tamari (or soy sauce if not avoiding gluten)
  • 1/4 cup maple syrup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tbsp cornstarch (or 2 tbsp all purpose flour)
  • Vermicelli noodles or brown rice
  • Sesame seeds
  • Green onion

Instruction

  • In a medium bowl, combine all the marinade ingredients, EXCEPT the cornstarch and whisk well. Then add the soy curls to the bowl and let soak for 10-15 minutes. Stir the curls to make sure they all get covered with the marinade.
  • Meanwhile, add your sliced mushrooms and peppers to a large nonstick skillet. Dry sauté to soften and reduce for about 5 minutes. You shouldn't need any oil or water as the mushrooms will release their own liquid, but if things are sticking, add a tablespoon or so of water.
  • With a slotted spoon or tongs, transfer the soaked soy curls to your skillet with the veggies but reserve the sauce. Make sure to fish out the curls from the bowl, and do not dump them in. Sauté another 5 minutes or so to brown the edges of the soy curls.
  • Now add the cornstarch to your bowl of sauce and whisk well to combine. Then pour the sauce into the skillet with the curls and veggies. Simmer for 3-5 minutes to thicken the sauce, and then serve over a bed of vermicelli noodles or brown rice. Garnish with green onion and sesame seeds, if desired.