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2 cups of soy curls
1 bag of frozen broccoli florets or 1 head of broccoli
1-2 spring onions
1 tbsp of avocado oil (elective)
1 cup of water
1 tbsp of corn starch + 2 tbsp of water to dissolve
1/four cup coconut aminos
1/four cup sriracha
2 tbsp of coconut or brown sugar or maple syrup
Splash of rice vinegar
Brown rice or grain of alternative
Add soy curls to a bowl, cowl with heat water and allow them to rehydrate for 10 minutes.
Drain extra water.
In a big skillet, warmth up avocado oil and pan fry soy curls till evenly browned.
Should you don’t need to use oil be sure you have a very good non stick skillet.
Clear and lower spring onion and if needed lower broccoli into florets.
Add spring onion and broccoli to the pan, cowl with a lid and sauté/steam for a couple of minutes till broccoli is tender however nonetheless agency and never overcooked. Should you’re utilizing contemporary broccoli add just a few tbsp of water right here because it doesn’t launch as a lot water as frozen broccoli does.
In a small bowl, dissolve cornstarch with 2 tablespoon of water, then stir in 1 cup of water, coconut aminos, sriracha sauce, sugar or syrup and rice vinegar.
Pour sauce over soy curls and broccoli combine and prepare dinner for about 1-2 minutes till sauce has thickened and every little thing is properly glazed.
Serve with rice and revel in! 🌱