Dragon Chicken Soycurls

veganricha.com

Pat

4 ounces ( 113.4 g) dry soycurls

1 ½ cups ( 354.88 ml) vegetable broth heated to hot

subheading: For the marinade:

2 teaspoons soy sauce , use tamari for Glutenfree

1 teaspoon freshly ground black pepper

½ teaspoon cayenne or Indian red chili powder or use 1 tsp Kashmiri chili powder or paprika for less heat

1 teaspoon ginger paste or finely minced ginger

1 teaspoon garlic paste or finely minced garlic

1 teaspoon oil

2 ½ tablespoons cornstarch

subheading: For the sauce:

2 teaspoons oil divided

¼ cup ( 35 g) raw cashews or use roasted

3 cloves garlic minced

½ inch ginger, minced

2 dried red chilis use Indian red or cayenne for hot , california red or Kashmiri chilies or mild

¼ cup ( 40 g) white parts of green onion reserve the green part for garnish

½ green bell pepper thinly sliced

½ red bell pepper thinly sliced

¼ cup ( 60 ml) soy sauce or use tamari for gluten free

¼ cup ( 60 ml) ketchup

1 tablespoon sambal oelek or use Asian chili sauce of choice

1 teaspoon sugar

¼ teaspoon black pepper

⅛ teaspoon salt

⅓ cup ( 80 ml) water

½ tsp cornstarch

green onion for garnish

Directions at veganricha.com

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