Sweet and Sour Soy Curls
Updated: Jun 22, 2018
If you're missing the traditional flavors of sweet and sour chicken, this recipe hits the mark. A sweet and sour sauce with no added sugars, just sweet pineapple for the perfect balance. We love to fool people with the meaty texture that Butler Soy Curls provide. I promise, this recipe is quick, easy, and fun to serve to any crowd!
Prep Time: 15 minutes Cook Time: 15 minutes
Yields: 4 servings
4 ounces Butler Soy Curls, about ½ of a bag
1 cup crushed pineapple
1 tablespoon ginger paste
4 garlic cloves
½ cup water
1 tablespoon cornstarch
3 tablespoons red wine vinegar
1 ½ teaspoon Sriracha
½ teaspoon sea salt
¼ teaspoon black pepper
1 red pepper, seeds removed and sliced
1 yellow pepper, seeds removed and sliced
4 celery stalks, sliced
1 onion, sliced
4-6 green onions, sliced
4 cups cooked brown rice, quinoa, or pasta.
¼ cup sesame seeds, for garnishing
Place ½ bag of Butler Soy Curls into a medium sized bowl and cover with water to hydrate. Set aside for 10-15 minutes. When they are fully hydrated, drain.
Place the pineapple, ginger, garlic, water, cornstarch, vinegar, sriracha, sea salt, and black pepper into a blender. Blend until smooth and creamy. Set aside.
In a large fry pan over medium-high heat, dry sauté the onions until they begin to caramelize and brown around the edges (add water or vegetable broth as needed to deglaze the pan). Place the drained hydrated soy curls, remaining veggies, and pineapple sauce into the pan and sauté for 4-6 minutes or until the veggies are slightly tender and sauce becomes bubbly and thick. The cook time may vary depending on how crisp or cooked you enjoy your vegetables. I recommend a slight crunch to the peppers.
Serve over brown rice, pasta, or quinoa and top with sesame seeds.