Hot Sesame Soya Chunks & Mushrooms

Based on https://nutritionwithvibha.com/hot-sesame-soya-chunks-mushrooms/ - transcribed and modified for clarity.

Last updated on 2022-04-18 17:33:15 · generated with Pandoc

Highlights

A fibre packed one dish meal along with the goodness of protein and iron from soya chunks, mushroom and sesame seeds making it a nourishing dish.

Ingredients

Initial Stir Fry

• as needed - water
• as needed - salt
• as needed - vegetable/sesame oil
• 230 mL - mushrooms
• 5 cloves - garlic, coarsely chopped
• 15 mL - ginger (or ginger powder)
• 30 mL - chili/pepper flakes
• 2 g - green/red chili, chopped
• 15 mL - apple cider vinegar

Endgame

• 30 mL - corn flour
• 40 mL - dark sesame oil
• 50 mL - honey
• 40 g - spring onion
• 15 mL or to taste - roasted sesame seeds
• 15 mL - lemon juice

Soya Chunks + Marinade

• 470 mL - warm water
• 5 mL - salt
• 470 mL - soya chunks
• 175 mL - soy sauce
• 2 stalks - celery, chopped

Sweet Soy Sauce

• 75 ml - soy sauce
• approx 70 g - palm sugar

Preparations

• Chop needed ingredients.
• Slice mushrooms in half if needed.
• Dissolve corn flour in 30 mL of water.
• If you don’t have roasted sesame seeds, pan roast them in a low flame for about 1 minute.

Instructions

Sweet Soy Sauce

1. Chop up ~70 g of palm sugar, then place in metal bowl along with 50 mL soy sauce.

2. Place metal bowl on top of low-heat stovetop, and stir mixture until sugar is dissolved.

Preparing + Marinating Soya Chunks

1. Warm up 470 mL of water just enough so it doesn’t boil. Pour into a bowl and add ~5 mL of salt.

2. Soak ~470 mL of soya chunks in the water for 10-15 minutes, then drain and squeeze out the excess.

3. Marinate the soya chunks for about 15 minutes in a shallow bowl with 100 mL of soy sauce, two stalks of chopped celery, and a pinch of salt. Optionally place the bowl on a stovetop at low heat.

Bringing It All Together

1. Add ~15 mL of oil and ~230mL of mushrooms along with a pinch of salt to a non-stick pan. Sauteé for about 5 minutes on medium-high heat.

2. Add another ~15 mL of oil, 15 mL of ginger, 15 mL garlic, 20 g of sliced red/green chilies, and the marinated soya chunks to the pan. Continue to stir fry on a medium-high flame for a minute, then lower the flame to about medium and cook for 10 minutes, stirring regularly.

3. Add ~30 mL of water, 15 mL of apple cider vinegar, and simmer on medium heat for 5 more minutes, stirring regularly.

4. Add the corn flour mixture, sweet soy sauce, ~50 mL of honey, and your chopped spring onion. Maintain medium heat and mix well for about 5 more minutes.

5. Finally, sprinkle ~15 mL roasted sesame seeds, 30 mL of crushed pepper, ~20 mL lemon juice, and ~40 mL dark sesame oil. Stir for 3 more minutes on low then serve. Optionally garnish with more spring onion.

Serving

Serve with fried rice/noodles or by itself as a starter.