I want to start by first saying that my recipe posting has been slow as other things in my life have decided to push their way to the top of the to-do/go-through list! However, I’m hoping to get back to a schedule and get some delicious meals posted for my people! Starting with this delicious & simple stir-fry recipe!

I love stir-fry for dinner! Seriously, I make a stir-fry usually once a week. A big one, so I can have leftovers (something else I love!). When I discovered a forgotten bag of Butler Soy Curls in the back of the cupboard, the thoughts of what I could make started to grow. A giant stir-fry was the answer!! I did keep a bit of the soy curls out (post saucing!) to have in a wrap for a lunch too!

Stir-fry recipes are so basic; you can replace any vegetable with another one if you don’t have this list. I’ve tossed some in that I thought seemed odd, but always work out in the end! I had some leftover pineapple in the fridge – and so began the plan to make a Sweet & Sour Stir-fry!

Usually, when making a stir-fry, whatever sauce I use gets tossed in at the end, coating all the ingredients. This time the soy curls received all the special attention from the sauce to ensure they developed the best flavours. They were then tossed in the wok with the rest of the ingredients, so it’s not as ‘saucy’ as some stir-frys (fries?) I make. So without further ado, the recipe!

SPICY SWEET & SOUR CHICK’N STIR-FRY

Prep the rice and soy curls ahead of time, then make sure al your vegetables are chopped before you start cooking!

INGREDIENTS:

• 1 package soy curls
• 1 Tbsp vegan chicken soup powder (or bouillon cube)
• 2 C brown rice, cooked
• 1/2 yellow onion
• 1 Tbsp minced garlic
• 1/2 head broccoli
• 1 red Bell pepper
• 2 or 3 small Bok Choy
• 1 C pineapple
• 1/2 zucchini
• 1 Tbsp sesame oil
• sesame seeds for garish

For sauce:

• 1/4 -1/2 C Sriracha (depending on how much kick you want!)
• juice from half of a lime
• 2 Tbsp tamari/soy sauce
• 1 tsp minced ginger
• 1/2 Tbsp brown sugar
• 2 Tbsp molasses
• 1/4 C water

DIRECTIONS:

1. Cook rice according to package directions.
2. In a small bowl, add soy curls. Cover with boiling water. Add soup powder/bouillon and stir until it is all mixed in. Let sit for at least 30 minutes.
3. In another small bowl, add all of the ingredients for the sauce and mix well. Taste as you go and adjust to your preferences!
4. Once soy curls are fully rehydrated, pour sauce over and mix well. Let sit while you prepare the vegetables.
5. Chop all vegetables (& fruit!) into bite size pieces. They don’t have to all be the same size; be wild!
6. Heat your walk on medium-high and heat oil for a few minutes. Add onions and let cook for a few minutes, until translucent. Add garlic and cook for a few more minutes.
7. Because you’re cooking on higher setting, you need to pay attention nothing burns and continuously stir the ingredients.
8. Add the remaining vegetables & pineapple! Cook for about 5-7 minutes or until cooked.
9. Mix in soy curls, including any leftover sauce in the bowl! Cook for another few minutes and remove from heat.
10. In a bowl, scoop 1/2 C in a bowl and top with 1 C of vegetables (or as much as you want!!).
11. Garnish with sesame seeds.

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