New month, new saucy soy curl recipe! You all loved the first recipe I posted a while ago so I decided to share my second version of the saucy soy curls! It is very similar to the last one but at least equally if not more delicious!
By the way….wow how is it July already?
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2 cups of soy curls, rehydrated with hot water *
Mixed vegetables of choice
2 cups of green beans
1 large purple carrot
1 small container of portobello mushrooms
1 red pepper
1 spring onion
1.5 cups of water
2 tbsp corn starch diluted with a 1/4 cup of water
1/4 light soy sauce
1 tbsp tamari or coconut aminos
1/4 cup maple syrup
2 tbsp rice vinegar
2 tbsp sriracha
Served with organic brown rice
Start by rehydrating the soy curls (follow package instructions).
Clean and prep all of the vegetables you are using and sauté them in batches in a large wok or pan. (You can use a neutral cooking oil for this step but it is not necessary).
I sautéed my veggies on medium high heat until lightly browned, then cook them for a few more minutes covered with a lid to soften them a bit.
Mix all ingredients for the sauce in a bowl. Make sure to dilute the cornstarch first or in a separate bowl to avoid clumpy bits. Taste sauce and adjust to your preference, i.e. more sriracha for a spicier sauce, more maple syrup for a sweeter sauce etc.
Add drained soy curls to the veggies and stir fry for a couple more minutes.
Add sauce to the pan and cook until sauce is starting to thicken.
Serve over some rice of choice with some chopped spring onion and enjoy! ❤️
* I get my soy curls online from Butler Foods