Broccoli, Napa Cabbage and Soy Chicken Stir Fry

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Sometimes, all it takes is seeing a picture to fill your mind with inspiration and ideas. This is how this recipe came about. I think I must have saw a random photo of a person’s breakfast or lunch on Facebook with these veggies, and I decided I had to try making it myself with the same ingredients!

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Just to explain, I used the boiling water over the carrot and broccoli because they usually take much longer to cook on its own and sometimes, they may not be cooked well enough, but when you use boiling water, it literally cooks it, and makes it nice and crunchy. That way, it is much easier to cook!

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I used these large chunks of soy protein. You can use whatever you find or want, it just adds that extra oomph to it, if you know what I mean! If you’re using refrigerated vegan meaty type of products, you don’t need to soak it in water beforehand. This is just to soften the dehydrated soy protein.

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Feel free to have this with rice, and also, if you’re one of those people who hate vegetables or your family can’t stand the sight of green stuff, try cooking this because most people I know who really don’t like vegetables enjoy them being cooked in this method, as there’s plenty of flavours in here.

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Broccoli, Napa Cabbage and Soy Chicken Stir Fry

1 tablespoon sesame oil
1 tablespoon extra light olive oil
4 large (or 6 small) fresh shiitake mushrooms
2 cloves garlic
1 cup dehydrated soy protein chunks, pre-soaked
1/4 teaspoon Himalayan/sea salt
1/2 stalk broccoli (approximately 2 cups)
1 medium carrot
1/2 small napa cabbage (about 4 cups tightly packed)
A small handful wood ears/black fungus, pre-soaked
2 tablespoons white rice wine
1 tablespoon cornstarch
1 tablespoon & 1 teaspoon low sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon onion powder
1 teaspoon sesame oil
1/4 teaspoon ground ginger
A pinch cayenne pepper
A few sprinkles ground pepper

Be sure to soak the soy protein in water in a small bowl, and also soak the wood ears in a separate bowl for at least 2 hours. When you’re ready to make the stir fry, give it a rinse, and drain out all the water, even squeeze it out if you can.

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Remove the stem from the shiitake mushrooms and slice them into thin pieces. Chop the garlic in a few pieces as well.

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Add the tablespoon of sesame oil and extra light olive oil in the frying pan and add the mushrooms inside. Then, add the soy chunks after draining any excess water. Turn the heat on medium high (5-6) and cook the mushrooms for about 7 minutes.

Meanwhile, start boiling a small pot of water and chop the broccoli into small florets and slice the carrots in thin pieces. Put them in a large bowl. Once the water has boiled, pour it into the broccoli and carrots. Leave it in there for a minute, then drain out all the water and rinse with cold water, then drain again.

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Also, chop the napa cabbage in small pieces. You may wish to slice across 3 or 4 times and then make them into squares, or just have them bigger.

After cooking the mushrooms, soy and garlic for 7 minutes, add the napa cabbage and cook for a couple of minutes, then add the carrot and broccoli. Stir around for another minute.

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While this is stirring, in a small bowl, mix together the rice wine, cornstarch, soy sauce, rice vinegar, onion powder, sesame oil, ground ginger, cayenne pepper and ground pepper. Stir until it’s dissolved very well.

Drizzle the sauce in the vegetables and keep cooking and stirring for another 6-8 minutes, then turn the heat off and serve.

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Broccoli, Napa Cabbage and Soy Chicken Stir Fry
Serves: 5
 

Ingredients
  • 1 tablespoon sesame oil
  • 1 tablespoon extra light olive oil
  • 4 large (or 6 small) fresh shiitake mushrooms
  • 2 cloves garlic
  • 1 cup dehydrated soy protein chunks, pre-soaked
  • ¼ teaspoon Himalayan/sea salt
  • ½ stalk broccoli (approximately 2 cups)
  • 1 medium carrot
  • ½ small napa cabbage (about 4 cups tightly packed)
  • A small handful wood ears/black fungus, pre-soaked
  • 2 tablespoons white rice wine
  • 1 tablespoon cornstarch
  • 1 tablespoon & 1 teaspoon low sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground ginger
  • A pinch cayenne pepper
  • A few sprinkles ground pepper

Instructions
  1. Be sure to soak the soy protein in water in a small bowl, and also soak the wood ears in a separate bowl for at least 2 hours. When you’re ready to make the stir fry, give it a rinse, and drain out all the water, even squeeze it out if you can.
  2. Remove the stem from the shiitake mushrooms and slice them into thin pieces. Chop the garlic in a few pieces as well.
  3. Add the tablespoon of sesame oil and extra light olive oil in the frying pan and add the mushrooms inside. Then, add the soy chunks after draining any excess water. Turn the heat on medium high (5-6) and cook the mushrooms for about 7 minutes.
  4. Meanwhile, start boiling a small pot of water and chop the broccoli into small florets and slice the carrots in thin pieces. Put them in a large bowl. Once the water has boiled, pour it into the broccoli and carrots. Leave it in there for a minute, then drain out all the water and rinse with cold water, then drain again.
  5. Also, chop the napa cabbage in small pieces. You may wish to slice across 3 or 4 times and then make them into squares, or just have them bigger.
  6. After cooking the mushrooms, soy and garlic for 7 minutes, add the napa cabbage and cook for a couple of minutes, then add the carrot and broccoli. Stir around for another minute.
  7. While this is stirring, in a small bowl, mix together the rice wine, cornstarch, soy sauce, rice vinegar, onion powder, sesame oil, ground ginger, cayenne pepper and ground pepper. Stir until it’s dissolved very well.
  8. Drizzle the sauce in the vegetables and keep cooking and stirring for another 6-8 minutes, then turn the heat off and serve.


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