This delicious sauce is sticky, sweet and spicy. OMG yum! Soy curls, available from Amazon or directly from Butler, are the bomb so try them out if you haven't yet.
INGREDIENTS
1 1/2 cup rice of choice
1/2 bag Butler Soy Curls
1.5 cups no chicken vegetable broth
1/4 cup cornstarch
1" fresh ginger, minced
3 cloves garlic, minced
4 scallions, sliced into 1" pieces
1/4 cup tamari/ soy sauce
1/3 cup coconut sugar
2 Tbsp rice vinegar
1-2 bird’s eye chilis (or 1/4 tsp chili pepper flakes)
1 head broccoli, cut into florets
1 Tbsp sesame seeds
DIRECTIONS
1. Heat no chicken vegetable broth to boiling(alternately use vegetable broth or water). In a bowl, soak soy curls in boiled broth for 10 minutes. Drain and pat dry. Toss soy curls in cornstarch and a dash of salt and pepper to coat. Prepare rice according to package directions.
2. While rice is cooking. In a small bowl, wisk together the ginger, garlic, tamari/soy sauce, coconut sugar, rice vinegar and bird's eye chili peppers. Set aside.
3. Place a large nonstick skillet over high heat with 1/4 cup vegetable oil. Ince hot, stir fry soy curls until brown and crispy approximately 6 to 7 minutes total. Remove from skillet, set aside.
4. Add broccoli to skillet and stirfry for 3 minutes. Add 1/3 cup water, cover and cook until bright green and water absorbed, approximately 3 minutes.
5. Return soy curls to skillet along with scallions and general tso sauce. Reduce heat to medium. Simmer until the sauce is bubbling and sticky, about 2 to 3 minutes.
6. Serve over rice. Sprinkle with sesame seeds.
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