Ginger, Soy Curl & Green Bean Stir-Fry (WFPBNO)

This stir-fry was so good and it comes together pretty quick, as most stir-fries do. If you don't have green beans are aren't a fan you could sub some broccoli. You may be able to use sliced zucchini, but it won't take long to cook so be sure not to turn it into mush. I made basmati rice to serve this stir-fry over and it was delicious! The sauce was a little loose so next time I would use 1 1/2 tablespoons cornstarch. I prefer a thicker sauce.

Sauce:

• 3 tablespoons low-sodium soy sauce
• 4 teaspoons cornstarch
• 1 tablespoon hoisin sauce
• 1 tablespoon chili garlic sauce
• 1 1/2 cups vegetable broth

Combine all sauce ingredients in a small container. Set aside.

Stir-Fry:

• 1/4 cup green onions, white and green parts, sliced
• 2 tablespoons peeled, minced fresh ginger
• 1 tablespoon cheater garlic, minced
• 1 1/4 cups soy curls, broken into bite sized pieces
• 12 ounces fresh green beans, cut into 2-inch lengths
• yellow and orange (homegrown) sweet baby bells, sliced
• 3/4 cup sliced green onion tops, cut into 2-inch pieces
• Hot cooked rice

Add the soy curls to a bowl and cover with enough broth or water to totally submerge them. Let sit 10-15 minutes, stirring occasionally. Squeeze the soy curls by hand (or press them in a colander) to drain all the liquid from them. 

Add 1 tablespoon water to a non-stick skillet, once it's hot add the 1/4 cup chopped green onions, ginger and garlic to the pan. Cook about 30 seconds.  

Add the drained soy curls and sauté for 4-5 minutes until they begin to brown. Remove from pan and set aside.

Add more water to pan as needed so nothing sticks. Add the green beans and peppers, cover and cook about 3 minutes. Uncover and cook another 3 minutes, stirring frequently.

Add the green onion tops and sauté for 1 minute.

Return soy curls to pan and give it a good stir.

Stir in the sauce you made ; bring to a boil. Cook 2-3 minutes untl sauce is thickened.

Serve with rice. Makes 4-6 servings.

Enjoy!!!