Name: Seared Soy Curl and Chickpea Stir Fry with Snap Peas and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 ounces Dry Soy Curls; 1/4 cup Canned Chickpeas, rinsed; 1 cup Sugar Snap Peas; 1/2 cup Matchstick Carrots; 2 tablespoons Coconut Aminos; 2 cloves Garlic, minced; 1 teaspoon Fresh Ginger, grated

Seared Soy Curl and Chickpea Stir Fry with Snap Peas and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Soy Curl and Chickpea Stir Fry with Snap Peas and Carrots

A protein-packed stir fry of chewy soy curls and hearty chickpeas tossed with crisp snap peas and carrots in a savory ginger-garlic glaze.

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NUTRITION

Protein

55.2g

Fat

22.6g

Carbs

54.8g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Dry Soy Curls

1/4 cup Canned Chickpeas, rinsed

1 cup Sugar Snap Peas

1/2 cup Matchstick Carrots

2 tablespoons Coconut Aminos

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

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PREPARATION

1
Place the dry soy curls in a bowl and cover with warm water for 10 minutes to rehydrate.
2
Drain the soy curls and squeeze them firmly to remove as much excess moisture as possible.
3
Heat a large non-stick skillet or wok over medium-high heat.
4
Add the soy curls to the dry pan and sear, stirring occasionally, until they are golden brown and slightly crisp on the edges.
5
Add the chickpeas, snap peas, and carrots to the skillet, sautéing for 3 to 4 minutes until the vegetables are bright and tender-crisp.
6
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7
Pour the coconut aminos over the mixture and toss well to coat all ingredients evenly.
8
Continue to cook for 1 more minute until the sauce has slightly thickened and everything is heated through.
9
Serve immediately in a large bowl, garnished with sliced green onions if desired.