Red Meat Allergy Friendly Vegan Soy Curl Stir Fry
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Learn more →Ingredients
4 servings
For the soy curls
- 3 cups dry soy curls
- 2 cups hot water
- 1 tbsp soy sauce
For the sauce
- ¼ cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 1 tsp sugar
- ½ tsp red pepper flakes
For the stir fry
- 2 tbsp neutral oil, divided
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
- 3 green onions, sliced, white and green parts separated
For serving
- 1 tbsp sesame seeds (optional)
- cooked rice or noodles, for serving (optional)
Instructions
- 1
Place the dry soy curls in a large bowl and pour the hot water and 1 tbsp soy sauce over them. Let soak for 10 minutes, until the curls are fully rehydrated and pliable. Drain in a colander, then squeeze out as much liquid as possible with your hands — the drier they are, the better they will brown.
- 2
Whisk together the 1/4 cup soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, cornstarch, sugar, and red pepper flakes in a small bowl until smooth. Set aside.
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