Soy Nugget Peanut Stir Fry

This recipe uses a product called “Just Like Chicken” Textured Vegetable Protein but is easily replaced with tofu, tempeh or other protein of choice.

Ingredients for Stir Fry

1/2 Red pepper chopped
1 small Onion chopped
1 Carrot sliced thin
2 Celery stalks chopped
1 small Yellow squash sliced
4 cloves Garlic minced
1/2 head Cauliflower broken into small florets
1/4 cup Sugar snap peas chopped 1 cup Soy nuggets
1 cup veggie broth
3 Tbl Corn starch 1/4tsp salt
1/4 tsp chili powder
1/4 tsp onion powder 4 Tbl Sesame Oil

Peanut sauce Ingredients

place all ingredients in a mason jar and shake or small bowl and whisk
1/4 cup natural pb
1/4 cup water
2tb grated fresh ginger
1tsp Siracha
1tbl rice vinigar
1tbl soy sauce

First get your soy nuggets started in a medium sized lidded pot bring the 1 cup of veggie broth to a boil and add in the soy nuggets. Cover and reduce heat to a simmer. Simmer and stir until all the liquid has been absorbed and the nuggets have softened.

If you are cooking rice or rice noodles prepare your grain according to packaging.

In a large skillet add 1 TBl of sesame oil and saute the onion and garlic until translucent. Add the carrots, squash and cauliflower and toss over medium heat.

Mix up the peanut sauce in a mason jar or small bowl and set it aside.

Once the nuggets have absorbed all the water. Toss them in the corn starch mixture to coat them evenly and heat 3Tbl sesame oil in a medium frying pan. once hot add the nuggets and quick toss to crisp up the starch layer.

Add the nuggets and celery to the vegetable mixture and stir to combine over low heat. Add the sauce and stir until everything is evenly coated and then remove from heat and top with chopped sugar snap peas.