YOUR SOLIN GENERATED RECIPE
Planeo Schnitzel Soy-Ginger Stir-Fry
Sautéed plant-based schnitzel and crisp vegetables tossed in a savory soy-ginger glaze for a vibrant and satisfying stir-fry.
INGREDIENTS
4 oz Planeo Schnitzel
0.25 cup Cooked brown rice
0.5 cup Shelled edamame
1 medium Carrot
0.5 medium Red bell pepper
1 tbsp Tamari
0.25 tsp Toasted sesame oil
1 tsp Fresh ginger
1 clove Garlic
0.25 tsp Red pepper flakes
1 tbsp Water
PREPARATION
Slice the Planeo schnitzel into thin, even strips and set aside.
Julienne the carrot and slice the red bell pepper into thin matchsticks.
In a small bowl, whisk together the tamari, grated fresh ginger, minced garlic, red pepper flakes, and water to create the stir-fry sauce.
Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
Add the schnitzel strips to the pan and sear for 3-4 minutes until golden brown and slightly crispy on the edges, then remove from the pan.
In the same skillet, add the carrots, bell peppers, and edamame, stir-frying for 3 minutes until the vegetables are tender yet still crisp.
Return the seared schnitzel to the skillet along with the cooked brown rice.
Pour the soy-ginger sauce over the mixture and toss continuously for 2 minutes until the sauce has thickened slightly and everything is well-coated and steaming.