Soya Chilli

Name: Soya Chilli
Total time: 1200 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 & ½ cups (150 grams) Mini soy chunks; 3 tbsp Cornstarch; to taste Salt; 1 tbsp Ginger-garlic; 2 tbsp Water - for boiling the soya chunks; as needed Oil; ½ cup Capsicum chopped; 1/2 cup Carrot chopped; 1/2 tbsp White vinegar; 1 tbsp Red chilli sauce; 1 tbsp Tomato ketchup

Sania Yasmin @cook_17604315

Assam 🇮🇳

#khana

Sania Yasmin @cook_17604315

Saved

Ingredients

20mins

2-3 servings

1 & ½ cups (150 grams) Mini soy chunks
3 tbspCornstarch
to tasteSalt
1 tbspGinger-garlic
2 tbspWater - for boiling the soya chunks
as neededOil
½ cupCapsicum chopped
1/2 cupCarrot chopped
1/2 tbspWhite vinegar
1 tbspRed chilli sauce
1 tbspTomato ketchup

Saved

Steps

20mins

1

First of all, let's prepare the soya chunks. Boil the soya chunks in enough water for 10 minutes.
2

Drain the soy chunks. Refresh it with lots of fresh water. Squeeze it to get rid of the excess water.
3

Now marinade the soya chunks by adding to it the cornstarch, salt, red chilli powder and crushed/ground ginger-garlic. Mix well.
4

Heat 2 tbsp oil in a non-stick kadhai or wok. Add the marinated soya chunks and saute for medium heat for a minute while stirring constantly. Then saute on low heat for 2-3 minutes. Stir occasionally.
5

Let the soya chunks get some golden colour and become a slightly crispy.Take them out in a bowl.
6

Add 2 tbsp oil in the same kadhai/wok. Toss is the spring onion whites, ginger, and garlic. Stir-fry on high heat until the garlic turns fragrant. Do not let the colour of the garlic change.
7

Add the capsicum, onion layers, carrot and green chilies and stir-fry until the capsicum is tender yet crunchy.
8

Add soya sauce, white vinegar, tomato ketchup, and red chilli sauce and mix it.
9

Add the cornstarch slurry and bring it to a boil.
10

Add the soya nuggets in the sauce and toss them well.
11

Garnish with spring onion greens. Give it a final toss.
12

Soya chilli recipe is ready. Serve hot. Enjoy!