Liberté, égalité, fraternité, Veganité.

twig boy cooks – a super simple soy chunk stir fry

twig boy cooks – a super simple soy chunk stir fry

A super simple, super healthy soya stir fry. You can add pretty much anything you like to this dish and have carte blanche to add extra chillies or spices. Get creative and enjoy.

Ingredients. Serves – 1. Preparation time – 20 minutes. Cooking time – 10 minutes.
30g soya chunks
2 spring onions, sliced
1 bok choy, sliced
1/2 carrot, cut into thin batons
1 green chilli pepper, sliced
1 red pepper
5 mushrooms, sliced
glug of sesame oil
splash of soy sauce
1 tsp five spice
anything else you want in a stir-fry


ONE. Rehydrate your soya chunks. Just dump them in a bowl of water for 20 minutes with your tsp of five spice. Give them a good stir and wait for them to ‘plump’ up.

TWO. There’s no point wasting time. Whilst your soya is doing its business, get on with chopping your vegetables. You can use any vegetables in your stir fry but take into account cooking times when you are chopping them. Some will take longer than others to cook so cut them into smaller pieces.

 When your soya have finished drinking, drain them and pat dry with a kitchen towel. Add a glug of sesame oil to a large wok and heat over a medium heat, then add your soya chunks. They should sizzle a little. Add a splash or two of soy sauce. Pan fry them until they have a nice dark colour on them. I like a charred chunk personally but you can cook them as much or as little as you like. When they are ready, remove them from the wok and set to one side.

FOUR. Add another glug of oil to the wok and, starting with your onions, add your vegetables. My preference is for a crunchy stir fry so I don’t take too long here. About 4-5 minutes over a high heat, I like a bit of bite in my food. When you are satisfied, add your soya chunks back to the wok, stir through and serve.

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