Ginger Not-Beef
Soy curls are miraculous things — rehydrated and fried in oil, they have the texture of the crispiest ginger beef. They make the perfect vehicle for that sweet-sticky, gingery sauce.
Ingredients
- 2 cups soy curls, (4 oz or 500 ml)
- Canola or other vegetable oil, for cooking
- 1 tsp cornstarch, 5 ml
- 1/3 cup water, 80 ml
- 1/3 cup light soy sauce, 80 ml
- 1/4 cup sugar, 60 ml
- 2 tbsp rice vinegar, 30 ml
- 1 tbsp grated ginger, 15 ml
- 1/2 tsp red chili flakes, 3 ml
- 1/2 purple onion, thinly sliced
- 1/2 red bell pepper, seeded and sliced
- 1 carrot, thinly sliced at slight angle
- 2 garlic cloves crushed
- chopped green onions for garnish
- sesame seeds for garnish
Instructions
- Put the soy curls in a bowl, cover with water and let sit for about 15 minutes, then drain well and lightly squeeze out any excess moisture.
- In a heavy, shallow pot, heat about an inch of oil until hot, but not smoking. (If you have a thermometer, aim for about 175 C or 350 F.)
- Fry the curls for a few minutes, until crisp; transfer with tongs or a slotted spoon to a bowl or plate. In a small bowl or measuring cup, stir the cornstarch into the cold water. Stir in the soy sauce, sugar, vinegar, ginger and chili flakes.
- Set a large skillet over medium-high heat, add a drizzle of oil (use a ladle to add some of the warm oil you just cooked the soy curls in if you like) and cook the onion, pepper, carrot and garlic for a couple of minutes, until starting to soften.
- Add the sauce to the pan and bring to a simmer; cook, stirring, for a couple of minutes, until thickened. Add the soy curls and toss to coat. Serve immediately, on its own or with steamed rice.