Soya Stir Fry
I’m 100% into stir fry’s. They’re easy to make and you can put any sort of protein in them.
Chicken slices, slivers of fresh salmon with cottage cheese, prawns, tofu, edamame, soya sausages… you name it.
Yesterday I decided to add soya chunks to my supper and in an effort to shake things up a bit, I cooked it separately in a sauce. I mixed teriyaki, lemon juice and honey in a pan and nested the chunks in there until the sauce reduced and became slightly sticky.
It tasted great.
I would have loved to add cashew nuts to the sauce as well but I had already exceeded my fats for the day so I didn’t. However, it’s a great option if you want to add some more crunch and depth to this meal.
Did you know: Stir-frying is a Chinese dish that became popular worldwide. It’s incredibly healthy because the method of frying the vegetables in very little hot oil means that the bulk of the nutrients are retained. The best stir-fry’s are made with peanut oil because it has a high smoke point. Olive oil is not suitable for stir-fry’s.
Ingredients
Stir fry vegetables (I use a ready prepared store bought mix)
1 tsp red chili flakes
1/8 cup teriyaki sauce
juice of 1/2 lemon
rind of 1/2 lemon
1 tbsp honey
fresh coriander
black sesame seeds
1/2 up soya chunks (soak in water for 10 minutes)
Method
In a large wok, fry vegetables quickly for about 5 minutes. Set aside.
In that same pan, add teriyaki sauce, lemon juice, lemon rind, honey, chili flakes and 1/4 cup of water to the pan.
Give it a good stir and then add the soya chunks.
Turn the heat low and let the sauce thicken. This will happen quickly. With a spatula, toss the chunks regularly and keep basting it in the sauce.
Pour over your stir fry and give it a good mix. You will not need salt for this dish.
Garnish with coriander and black sesame seeds.
