Stir-Fried Sesame Ginger Soy Curls
Ingredients
- 4 oz 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 adding them to a large mixing bowl with Better Than Bouillon Vegetable base.
Pour boiling water over the top, mix well, and let sit for about 5 minutes until softened.
Prepare the sauce by combining all sauce ingredients in a bowl and set aside.
Drain the soy curls in a strainer and gently press to release excess liquid.
Heat oil in a large pan over medium-high heat and add the drained soy curls.
Sauté the soy curls for 5-8 minutes until evenly browned.
Remove the soy curls from the pan.
Sauté the onions and peppers with a pinch of salt until softened.
Add the soy curls back to the pan with the peppers, then add the cabbage and stir well to mix.
Pour the sauce over the mixture and sauté for about 2 minutes until the sauce thickens, then remove from heat.
