1teaspoonfresh gingerpeeled and minced (about 1.5 inch piece)
2garlic clovesminced
1/2teaspoonred chili flakesoptional
Serving Suggestions:
cooked rice
sesame seeds
green onionsliced thinly
Instructions
Fill a large bowl with warm water. Add soy curls and soak for 10 minutes.
Drain and squeeze out excess water with hands. Set aside.
Mix together all the ingredients for the sauce.
In a large deep pan over medium-high heat, heat oil and add soy curls. Sautee until golden brown (about 8-10 minutes).
Reduce heat to medium and add broccoli and 1/4 cup water. Cook until broccoli is vibrant green (about 7 minutes).
Pour in the sauce and cook for a few minutes until the sauce is thickened.
Serve warm over a bed of rice topped with sesame seeds and green onions.
Video
Notes
Transfer cooled leftovers to a container with a lid, and keep stored in the fridge for up to 5 days.Cooked broccoli doesn't tend to hold up well to being frozen, so I don't recommend that you freeze leftovers. However, the soy curls in the sauce will freeze well - so feel free to make a large batch of the vegan "beef" and keep some in the freezer for meal preps for up to 3 months. Just defrost and cook with fresh broccoli plus some extra sauce.