Sesame Soy Curls with Asparagus and Roasted Garlic Couscous
Serves Four
1 package Dry Soy curls
2 Tbs Oil
2 Cloves Garlic, minced
2t chili flakes (I like mine spicy)
1 box frozen asparagus
2 Tbs Sugar
5 Tbs Soy Sauce/Tamari
2 Tbs Rice Vinegar
2 tsp Toasted Sesame Oil
Sesame Seeds for garnish.
Place soy curls in a bowl and cover with boiling/near boiling water. Let sit for 10 minutes or so to re-hydrate. Once hydrated, squeeze out any remaining liquid.
Heat a wok over high heat and add oil. Add soy curls and stir-fry until browned. Remove curls from the wok and add garlic, chili and veggies (using more oil if needed). When asparagus is bright green and tender-crisp, add soy curls back into the wok. Add soy sauce, sugar and vinegar and toss well. Drizzle sesame oil over the top. Taste a soy curl and adjust seasoning if needed.
Heat a wok over high heat and add oil. Add soy curls and stir-fry until browned. Remove curls from the wok and add garlic, chili and veggies (using more oil if needed). When asparagus is bright green and tender-crisp, add soy curls back into the wok. Add soy sauce, sugar and vinegar and toss well. Drizzle sesame oil over the top. Taste a soy curl and adjust seasoning if needed.
Serve over Roasted Garlic Couscous
I am using Near East Roasted Garlic & Olive Oil Couscous
Happy MoFo’ing!
🙂