Recipe
Crispy Chilli Stir-fry with ‘Beefy’ Soy Strips Recipe
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Is there anything quite as alluring as a sticky, sweet, and savoury sauce? It transforms these soy strips into a mouthwatering, moreish dish that may just have you licking your plate clean.
You will need
Serves 2
- 2/3 bag TVP strips
- 3 cups hot vegan beef style stock
Marinade:
- 1 teaspoon minced ginger
- 2 tablespoons dark soy sauce
- 1 tablespoon sesame oil
Sauce:
- 1/4 cup tomato paste
- 1/3 cup soy sauce
- 1/4 cup brown sugar or maple syrup
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 1 teaspoon minced red chilli paste
- 1/4 cup rice vinegar
- 1 red capsicum, diced
- 3 spring onions, sliced
- 1 tablespoon sweet chilli sauce (optional)
- 1/3 cup cornflour
- Oil for frying
Recipe: Rebecca Veale
Directions
5 mins to prep
15 mins to cook
15 mins to soak
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Step 1
Place the TVP strips into a bowl, add the vegan beef-style stock and stir to combine. Leave for 15 mins until the TVP has rehydrated and drain.
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Step 2
Mix the marinade ingredients together until well combined, and add in the TVP, mixing to coat it in the marinade.
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Step 3
Add the cornflour to the strips and toss until fully coated.
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Step 4
In a wok, heat the oil and put the strips in to fry, separating them as much as possible.
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Step 5
Fry until crisp and lightly browned on both sides, then drain on some paper towel.
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Step 6
Using the same wok (no need to clean), cook the chopped capsicum and spring onions in 1 or 2 tablespoons oil for 1 minute until crisp. Add in the remaining sauce ingredients, mix to combine, and bring to a simmer.
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Step 7
Add the TVP strips into the wok and stir through until everything is sticky and coated.
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Step 8
Serve over a bed of rice (or noodles) and garnish with fresh spring onion.
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Recipe: Rebecca Veale
