YOUR SOLIN GENERATED RECIPE
Soya Chunk and Vegetable Rice Bowl
Sautéed soya chunks and crisp vegetables tossed in a savory ginger-tamari glaze, served over a bed of nutty brown rice for a satisfyingly chewy texture.
INGREDIENTS
0.75 cup dry soya chunks
0.25 cup dry brown rice
0.5 tbsp extra virgin olive oil
0.5 cup broccoli florets
0.5 cup red bell pepper
1 clove garlic
1 tsp fresh ginger
1 tbsp tamari
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp green onions
PREPARATION
Boil the dry soya chunks in salted water for 5 to 7 minutes until they are soft and fully rehydrated.
Drain the soya chunks and squeeze them firmly to remove as much excess water as possible.
Cook the brown rice in a small pot with water according to package directions until tender and fluffy.
Heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant.
Add the rehydrated soya chunks to the skillet and sear for 4 minutes until the edges become golden brown.
Toss in the broccoli florets and sliced red bell pepper, stir-frying for 3 to 5 minutes until the vegetables are crisp-tender.
Pour the tamari over the mixture and season with sea salt and black pepper, stirring well to glaze all ingredients.
Transfer the cooked brown rice to a bowl and top with the soya chunk and vegetable stir-fry.
Garnish with thinly sliced green onions before serving.