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Asian “Chicken” Stir Fry
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Description
This is the perfect meal if you want to fool a meat eater into believing that what he actually eats is chicken.
You’ll love the soy texture and the spicy aromas. This recipe is easy, fast and healthy. Hope you’ll try it and let me know if the trick worked for you as well.
Ingredients
- 1 cup Textured Soy Chunks
- 2 Tablespoons Unrefined Sunflower Oil
- ⅓ cups Brown/wild Rice
- 1 whole Big Onion, Peeled, Julienne Cut
- 2 whole Carrots, Diced
- ½ cups Celery Root, Peeled, Diced
- 1 whole Yellow Bell Pepper, Diced
- ¼ cups Water, More Or Less As Needed
- 1 whole Red Bell Pepper, Diced
- ⅓ cups Dill Chopped
- ½ teaspoons Sweet Paprika
- 1 pinch Turmeric
- ½ teaspoons Dry Marjoram
- ½ teaspoons Dry Oregano
- ⅓ teaspoons Ground Pepper
- Sea Salt, to taste
Preparation
Bring a pot of water to a boil. Boil the soy chunks for 10 minutes. When done, remove the pot from heat, drain the soy and set aside.
Heat the oil in a large wok over medium heat. Add the rice. Fry it for 1-2 minutes until golden, then add the julienne cut onion. Sauté for 3 minutes.
Add the diced carrot and celery root. Add some water (about 1/4 cup). Stir fry for 5 minutes and cover with a lid for another 2 minutes.
Add the diced yellow and red bell peppers, chopped dill, boiled soy chunks and all of the spices. Stir fry for 6-7 minutes.
Remove from heat. Cover with a lid. Let it rest for 5 minutes.
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