Stir Fry with Marinated Soy Strips

by Patty

Serves 4

When I first sighted the textured vegetable protein (tvp) soybean strips I said no one could pay me to eat them - hard brown chips in a plastic bag. But people kept recommending them and Vincents Vegetarian Foods even sell them in bulk (1kg bags) that would last a month. So I gave them a try and have never looked back. Made out of soybeans, once hydrated and marinated they can be used in many ways, like this stir fry, make a little extra so you enough to make a soy strip sandwich for lunch next day, or add them to an exotic island rougaille

4 cups dehydrated soy strips

marinade:
4 tbsp tamari (soy sauce)
1 tbsp sesame oil
2 tbsp olive oil
1 tbsp balsamic vinegar
2 cloves garlic, crushed
1 large red onion, finely sliced then chopped
freshly ground black pepper

stir fry:
2 tbsp canola oil
1 medium red onion, finely sliced
1 tsp ginger, freshly grated
1 red pepper, sliced
6 asparagus spears, chopped
2 medium carrots, cut in strips
corn kernels from one ear of corn
6 green beans, chopped
1 cup purple cabbage, shredded
bok choy, chopped

sauce:
½ cup boiling water
1 tbsp miso (or a veggie stock cube)
1 tbsp tamari
1 tsp sesame oil
1 tsp garlic, crushed

Soak the soy strips in water, minimum 30 minutes to several hours (you can pop them in water before you leave for work and/or before you go to bed at night if you are multi-tasking!). Mix all marinade ingredients together in a bowl and set aside. Once the soy strips have soaked squeeze out all liquid. They can be used chunky as is, but I prefer to further slice them, stacking 4-5 high at a time and cutting lengthwise into thirds. Put all the strips in a large bowl and add the marinade, mix together well, cover bowl and let stand (the longer the better, you can even leave them overnight in the fridge - stirring or shaking the bowl occasionally).

When strips are marinated, heat a large frying pan until very hot. Add 1 tbsp canola oil and fry the strips until crispy/browned and then set aside. Immediately heat a further 1-2 tbsp oil and saute onion and ginger until transparent, then add your favourite veggies and stir fry. When veggies are at the texture you prefer add the strips, mix well then pour over the sauce mixture (at a high flame so it sizzles).

Note: To make the sauce dissolve the miso (or veggie stock cube) in then boiling water, then add other ingredients and stir.

Serve on a bed of brown rice

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