Kung Pao Soy Curls
This delicious sauce on meat-like soy curls is easy to make and a flavorful combination of sweet, savory, and a little kick. It uses only common ingredients--no need to make a special trip to an Asian market.
Servings 6 servings
Ingredients
- 1 8-oz bag Butler's soy curls
Kung Pao Sauce
- 1/2 cup soy sauce (or use tamari or coconut aminos)
- 1/2 cup water
- 2 TBSP rice vinegar
- 1/4 cup maple syrup
- 2 tsp minced garlic
- 1 TBSP grated ginger
- 2 TBSP chili garlic sauce (use half if you're sensitive to heat), such as Sambal Oelek
- 2 TBSP corn starch
- 2 tsp sesame oil (optional)
Vegetables, Rice, and Garnish
- 3 cups cooked brown rice
- 1 16-oz bag fresh green beans (or choose 2-3 cups of other vegetables, such as chopped red bell pepper, carrots, and broccoli)
- 1/2 cup peanuts, roughly chopped
- 1 bunch green onions, sliced
- sesame seeds
- red pepper flakes
Instructions
- Start by cooking rice. I put 1.5 cups dry brown rice into the instant pot with 2 cups of water, and set to high pressure for 20 minutes. Do a quick or natural release.
- Next, rehydrate the soy curls by pouring the bag into a large bowl and covering with water. Let sit for 10 minutes, then drain off the water and press out as much water as you can.
- Meanwhile, mix the sauce ingredients together. It will look like a large amount of sauce, because we want it saucy!
- Start steaming the vegetables you choose.
- Heat a large wok or skillet. Add the rehydrated soy curls and let cook for a few minutes to release steam so the soy curls don't have as soft of a texture. Pour the sauce over, and let cook until thick and bubbly. Remove from heat.
- Stir the chopped peanuts into the saucy soy curls (or reserve as garnish if you prefer).
- Stir your cooked vegetables into the soy curls if you'd like, or serve on the side.
- Top with green onions and sesame seeds. Add red pepper flakes if you'd like more heat. Serve with rice.
