NUTRITION

SERVINGS

INGREDIENTS

1.25 cup dry soy chunks

1.5 cup cremini mushrooms

1 cup sugar snap peas

1 tbsp avocado oil

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp rice vinegar

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

• 1

  Place the dry soy chunks in a heat-proof bowl and cover with boiling water for 10 minutes until fully softened.

• 2

  Drain the soy chunks in a colander and squeeze them firmly to remove as much excess water as possible.

• 3

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

• 4

  Add the rehydrated soy chunks to the skillet and sauté for 5-7 minutes until they develop a golden-brown, crispy exterior.

• 5

  Add the sliced cremini mushrooms and sugar snap peas to the pan, cooking for 4 minutes until the mushrooms are tender and browned.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 60 seconds until aromatic.

• 7

  In a small jar or bowl, whisk together the tamari, toasted sesame oil, and rice vinegar.

• 8

  Pour the sauce over the stir-fry and toss everything together for 1-2 minutes until the glaze thickens and coats the ingredients.

• 9

  Season the dish with sea salt and black pepper to taste.

• 10

  Garnish with thinly sliced green onions and serve immediately.