NUTRITION

SERVINGS

INGREDIENTS

0.75 cup dry soy chunks

1 cup hot water

0.5 tbsp avocado oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup sugar snap peas

2 whole garlic cloves

1 tsp fresh ginger

2 tbsp tamari

1 tsp toasted sesame oil

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the dry soy chunks in a bowl and cover with hot water, allowing them to soak for 10 minutes until softened.

• 2

  Drain the soy chunks and squeeze them firmly to remove as much excess moisture as possible.

• 3

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

• 4

  Add the soy chunks to the skillet and sauté for 5-7 minutes until they are golden brown and slightly crispy on the edges.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until highly fragrant.

• 6

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

• 7

  Whisk together the tamari and toasted sesame oil in a small bowl, then pour the mixture over the stir-fry.

• 8

  Toss everything together for 1-2 minutes to ensure the sauce coats every ingredient evenly.

• 9

  Season with sea salt and black pepper to taste.

• 10

  Serve the hot stir-fry over a bed of cooked brown rice.