Chili Soy Chunks
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- COOK TIMEMins
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- SERVINGPeople
Ingredients
- 1.5 Cups Uncooked Soy Chunks/Nuggets
- 1 medium Onion, thinly sliced
- 2 Green Chili Pepper
- 1 Cup Sliced Bell Peppers (Green or Red)
- 4 Cloves of Garlic, Minced
- 1-inch Fresh Ginger, Peeled & Grated
- 4-6 Dry Red Chilies as per taste
- 2 tsp sesame seeds & 1 tsp lightly toasted for garnish
- 4 Tbsp Oil (Sesame oil preferably)
- 2 Tbsp Soy Sauce
- 2 Tbsp Hot Sauce (as per your taste)
- 2 Tablespoons Tomato Puree fresh or canned
- Scallions/Green Onions, chopped – for Garnish
METHOD
- Boil about 4 Cups of water. Stir in 1/2 teaspoon of salt & add the soy chunks/nuggets to the water. Cover & Soak for about 15 Minutes or more.
- Heat oil in a wok or pan. Add Red Dry Chilies. Turn them over when they turn darker. Add Sesame seeds to the oil. When they start to sizzle, add Onions, Hot Chili Peppers, Bell Peppers, Ginger & Garlic. Stir fry at medium heat till the Onions are translucent & just barely start to brown at the ends.
- Drain the Soy Chunks; Gently squeeze out some water out of the nuggets.
- Add the Soy Chunks/Nuggets to the wok or pan & toss them around for about 5-7 minutes till the onions coat the nuggets.
- Combine the soy sauce, Tomato Puree, & Hot Sauce in 1/2 Cup of water. Add this to the soy nuggets in the pan & cook till the nuggets are coated & the oil leaves the sides of the pan, for about 7-10 minutes.
- Add water (about 1&1/2 cups) Cover & cook for about 10 minutes, & then uncover & cook for 5 more minutes on high heat.
