Soya chunks chinese style

Name: Soya chunks chinese style
Total time: 3600 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 80 g soya chunks; 80 g soya chunks; 1 leek; 1 leek; 1 red pepper big (Ramiro is the best) cutted into noodels; 1 red pepper big (Ramiro is the best) cutted into noodels; 1/4 chinese cabbage head; 1/4 chinese cabbage head; 1 can sliced champignons; 1 can sliced champignons; 50 ml soya sauce; 50 ml soya sauce; 50 g potato starch; 50 g potato starch; 5 vegetable oil spoons; 5 vegetable oil spoons; 1 tablespoon vegetable broth cube /; 1 tablespoon vegetable broth cube /; salt black pepper ,; salt black pepper ,; rice yasmin to serve; rice yasmin to serve

Kouni @cook_7823764

Czech republic

This will get you as well as all lovers of chinese food. In fact this recipe is my mum’s one, which have been cooked in my home since years with obligatory chicken breast…
I just modified it in accordance to vegan needs:-)
I just modified it in accordance to vegan needs:-)

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Ingredients

60 mins

4-serving

80 gsoya chunks
80 gsoya chunks
1leek
1leek
1red pepper big (Ramiro is the best) cutted into noodels
1red pepper big (Ramiro is the best) cutted into noodels
1/4chinese cabbage head
1/4chinese cabbage head
1 cansliced champignons
1 cansliced champignons
50 mlsoya sauce
50 mlsoya sauce
50 gpotato starch
50 gpotato starch
5vegetable oil spoons
5vegetable oil spoons
1 tablespoonvegetable broth cube /
1 tablespoonvegetable broth cube /
salt black pepper ,
salt black pepper ,
rice yasmin to serve
rice yasmin to serve

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Steps

60 mins

1

Cook soya chunks in salted water with vegetable broth for 40 minutes.
2

When soya chunks are cooked, drain them and squeeze properly all the extra water out of it. Let cool down.
3

Cover all soya chunks well with potato starch. In meantime heat big pan with oil.
4

Then stir-fry chunks on high temperature until it gets nice golden color. Now add all the vegetables and stir-fry all together another 5 minutes.
5

Mix in the soya sauce, salt and pepper. Stir-fry a little more, but just that the vegetable is still crispy.
6

Serve with yasmine rice most likely in rice porcelain…