Ingredients
- 4 oz dried soy curls
- 2 cups vegetable broth or vegan chicken broth
- 1/2 tsp garlic powder
- 2 tsp soy sauce
- 1/2 tsp freshly ground black pepper
- 2 tbsp corn starch
- 3 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup
- 2 tbsp stirfry sauce or vegan oyster sauce
- 1 tbsp chinese cooking wine or mirin
- 1 cup broth
- 1 tsp freshly crushed black pepper or 3/4 teaspoon of freshly ground black pepper
- 2 tsp corn starch
- 2 tsp sesame oil
- 1 cup chopped green and red bell pepper
- 1/2 cup chopped onion
- 2 tbsp white parts of the green onion (optional)
- 2 cloves garlic
- 1/2 inch of ginger
- green onions for garnish (optional)
Steps
- Soak the soy curls in 2 cups of broth for 10 minutes, then drain and gently squeeze them dry.
- Stir together the garlic powder, 2 teaspoons soy sauce, 2 tablespoons cornstarch, and 1 teaspoon black pepper.
- Toss the drained soy curls with the mixture until coated.
- Whisk the remaining soy sauce, maple syrup, stir-fry sauce, cooking wine, 1 cup broth, remaining black pepper, and 2 teaspoons cornstarch in a bowl.
- Heat the sesame oil in a large skillet over medium-high heat, then cook the peppers, onion, garlic, and ginger for 5 minutes.
- Add the soy curls and cook for 8 minutes, then pour in the sauce and cook for 5 minutes until thickened.
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