Easy Sesame Ginger Soy Curls
Ingredients
- 4 oz (113 g) of soy curls
- Boiling water
- 1 tsp Better Than Bouillon Vegetable or Vegan Chicken Base
- 1 tbsp avocado oil or neutral oil of choice
- 1 cup shredded cabbage
- 1 bell pepper, thinly sliced
- 1 jalapeno pepper, thinly sliced (optional)
- 1/2 red onion, thinly sliced
Sauce
- 1/4 cup soy sauce or coconut aminos
- 1 tbsp sesame oil
- 1 tbsp mirin
- 2 tbsp garlic chili sauce
- 2 tbsp water
- 1 tsp Chinese Five Spice
- 3–4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp fresh cracked black or white pepper
- 1 tsp cornstarch
Preparation
Rehydrate the dried soy curls by placing them in a large mixing bowl. Add Better Than Bouillon Vegetable base and pour boiling water over them. Mix well and let them marinate for about 5 minutes until softened.
Prepare the sauce by combining all the sauce ingredients in a bowl. Set aside.
Drain the soy curls using a strainer and gently press them to remove excess liquid.
Heat oil in a large pan over medium-high heat. Add the drained soy curls and sauté for 5-8 minutes to brown them evenly. Remove the soy curls from the pan.
In the same pan, sauté onions and peppers with a pinch of salt until softened.
Add the soy curls back to the pan with the peppers. Stir in shredded cabbage and mix well.
Pour the prepared sauce over the soy curl mixture. Allow the sauce to thicken for about 2 minutes while sautéing, then remove from heat.