NUTRITION

SERVINGS

INGREDIENTS

3 oz Dry soy curls

0.5 tbsp Avocado oil

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Snap peas

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tbsp Chili garlic sauce

1 tsp Grated fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the dry soy curls in a bowl and cover with warm water; let soak for 10 minutes until softened.

• 2

  Drain the soy curls and squeeze them firmly with your hands or a kitchen towel to remove as much moisture as possible.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the soy curls to the skillet, season with sea salt and black pepper, and sear for 6-8 minutes until the edges are golden and crispy.

• 5

  Add the broccoli florets, snap peas, and shelled edamame to the pan, sautéing for 4 minutes until the vegetables are tender-crisp.

• 6

  In a small jar or bowl, whisk together the tamari, toasted sesame oil, chili garlic sauce, grated ginger, and minced garlic.

• 7

  Pour the sauce over the stir-fry and toss continuously for 1-2 minutes until the soy curls are glossy and well-coated.

• 8

  Serve immediately while hot and crispy.