NUTRITION

SERVINGS

INGREDIENTS

80 g dry soy chunks

1 cup vegetable broth

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp sesame oil

1 tbsp tamari

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

PREPARATION

• 1

  Place the dry soy chunks in a bowl and cover with hot vegetable broth; let soak for 10 minutes until softened.

• 2

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

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the rehydrated soy chunks to the skillet and sear for 5-6 minutes, stirring occasionally, until the edges are golden brown and slightly crispy.

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  In a small jar, whisk together the tamari, rice vinegar, minced ginger, minced garlic, and red pepper flakes.

• 7

  Pour the sauce over the soy chunks and vegetables, tossing constantly for 1 minute until the sauce thickens slightly and coats every piece.

• 8

  Remove from heat and garnish with sesame seeds before serving hot.