Stir Fried Wok Vegetables w/ Valle Del Sole Soy Pieces (Vegan/Vegetarian)

Stir Fry heaven!

Stir Fry heaven!

When Valle Del Sole asked me to create a recipe with their product, I was immediately excited and wanted to try a wok dish with these soy pieces. They a have meaty texture and really absorb all the flavours of the wok sauce without getting soggy (even after sitting in the fridge overnight).

Rainbow coloured veggies work best in your stir fry but feel free to use whatever veggies you prefer.

Rainbow coloured veggies work best in your stir fry but feel free to use whatever veggies you prefer.

The vegetables that I used are basically the colours of the rainbow because it looks beautiful in this dish but  by all means use whatever vegetable that you like or even clean your fridge out and pour over the wok sauce to create an instant midweek meal.

I can eat these veggies straight outta the wok. They are so good with the wok sauce! Hope you give it a go.

I can eat these veggies straight outta the wok. They are so good with the wok sauce! Hope you give it a go.

Stir Fried Wok Vegetables w/ Valle Del Sole Soy Pieces (Vegan/Vegetarian)

  • Prep: 20 min
  • Total: 35 min

  • Vegetables

Ingredients

NOTE: this recipe is good for 4 persons, double the quantities for more portions.

- 1 cup of Valle Del Sole Soy pieces (see package for preparation)
- 1 cup of broccoli (the florets)
- 1 cup red pepper (cut into strips)
- ½ cup snow peas
- ½ cup carrots or 1 carrot (cut diagonally)
- 4 baby corns (cut in half)
-1 red onion (roughly chopped)
- 2 cloves of garlic (finely chopped)
- 2 spring onions (cut diagonally)
- ½ chili pepper (optional)
- 3 tbsp peanut oil or olive oil
- salt and pepper to taste

For the wok sauce:
- 1 cup stock (vegetable/chicken, keep 2 tbsp of cooled stock aside)
- 1 clove of garlic (finely chopped)
- 1 tsp of ginger (finely chopped)
- 1 ½ tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp of sesame oil
- 2 tsp of hoisin sauce
- 1 tsp of sugar
- 1 tsp of white vinegar
- 1 tbsp of cornflour mixed with 2 tbsp of the cooled stock that was set aside

Instructions

  1. Prepare your wok sauce by mixing all the ingredients in a bowl and set them aside.

  2. Put three tablespoons of oil in a wok pan (or any deep pan). When the oil is hot, add the onions, carrots and broccoli. After a few minutes, add the soy pieces, with the garlic, corn and red pepper. Stir-fry all this for 5 minutes on high heat.

  3. Add the wok sauce after 5 minutes. Stir the whole lot for a few times, until the sauce has the desired thickness. After about 3-5 minutes you should have a thick sauce.

    NOTE: if you want to cook the vegetables a bit more, lower the heat a little, put a lid on the wok and cook for another 3-5 minutes.

  4. Taste your vegetables and add salt & pepper to taste. Garnish with two finely chopped spring onions and serve with white/brown rice or noodles. Enjoy your meal!
     
    TIP:
    - Add tofu/tempeh for variation.
     
    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!