Kung Pao Soy Curls
Spice things up with Kung Pao Soy Curls. This meal comes together quicker than you can pick up take-out, and it's a great weeknight meal.
Ingredients
- 2 cups water
- 1 vegan chick’n bouillon cube (I use Edward & Sons, Not-Chick'n, Natural Bouillon)
- 4 ounces Soy Curls (half a bag)
- 2 teaspoons peanut oil divided
- 1 bunch broccoli cut into small pieces
- 8 ounces crimini or white button mushrooms sliced
- 1 red bell pepper diced
- 5 or 6 dried chile peppers
- ½ teaspoon sea salt
- 3 tablespoons tamari
- 3 tablespoons rice vinegar
- 1 teaspoon garlic chili paste (sambal oelek)
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 tablespoons cornstarch
- 4 cups cooked brown rice for serving
- 3 scallions thinly sliced
- ⅓ cup unsalted peanuts chopped
Instructions
- To reconstitute the soy curls, boil the water and add the bouillon cube to it. Stir until it dissolves. Place the soy curls in a heat-resistant bowl and pour the water over them. Let them sit for 5 to 10 minutes, then strain the soy curls, saving a cup of the liquid. Squeeze out as much of the liquid as you can.
- Heat a large pan over medium high heat, and add half of the peanut oil and the soy curls. Cook, stirring often, until they begin to brown. This will take about 10 minutes or so. Set the soy curls aside.
- Add the rest of the oil to the pan along with the broccoli, mushrooms, bell pepper, dried chile peppers, and salt. Cook until the broccoli is bright green and the mushrooms have released their liquid, about 5 to 10 minutes.
- While the vegetables are cooking, whisk together the reserved Soy Curl liquid, tamari, garlic, ginger, garlic chili paste, rice vinegar, and cornstarch.
- Add the soy curls back to the pan along with the sauce. Stir thoroughly and cook until heated throughout, about 5 minutes.
- Serve hot over brown rice, and top with scallions and peanuts.