Stir-fried textured soy with cabbage and carrots

Ingredients (Serves: 2)

• Textured soy protein (dry)120 g
• Carrots59 g
• Green cabbage300 g
• Garlic6 g
• Fresh ginger10 g
• Spring onion (scallion)40 g
• Onion45 g
• Olive oil12 g
• Mayonnaise36 g
• Soy sauce24 g
• Toasted sesame oil8 g
• Dried chili1 g
• Sesame seeds (optional)20 g

Method

1. 1

   Soak the textured soy in boiling water for 10 minutes, drain and press gently. Cut the cabbage into thin strips, the carrots into sticks, and slice the onion and spring onion; mince the garlic and ginger.

2. 2

   Heat the olive oil and sesame oil in a wok or large pan and fry the textured soy for 6-8 minutes, stirring, until well browned.

3. 3

   Add the onion, garlic, ginger and dried chili, then the carrots and cabbage; stir-fry for 8 minutes until the vegetables are tender but still have some bite.

4. 4

   Pour in the soy sauce, cook for 1 minute and add the spring onion. Serve with the mayonnaise on top and the sesame seeds.

Nutrition per serving

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