Prep time 15 minutes
Cook time 15 minutes
Yield 4 servings
- 4 ounces Butler Soy Curls, about ½ of a bag
- 1 cup pineapple chunks
- 1 tablespoon ginger paste
- 4 garlic cloves
- ½ cup water
- 1 tablespoon corn starch
- 3 tablespoons red wine vinegar
- 1 ½ teaspoon Sriracha
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 onion, sliced
- 1 red bell pepper, seeds removed and sliced
- 1 yellow bell pepper, seeds removed and sliced
- 4 celery stalks, sliced
- 4-6 green onions, sliced
- 2-3 cups spinach or kale, chopped
- 4 cups cooked brown or white rice, quinoa, or pasta.
- ¼ cup toasted sesame seeds, for garnishing
🥄 Kitchen Tools
- Large fry pan
- Medium size bowl
- High Speed Blender
- Large mixing bowl
- Large spoons and forks
- Measuring cups and spoons
- Chef knife
- Cutting board
- Place ½ bag of Butler Soy Curls into a medium sized bowl and cover with water to hydrate. Set aside for 10-15 minutes. When they are fully hydrated, drain.
- Place the pineapple, ginger, garlic, water, cornstarch, vinegar, sriracha, sea salt, and black pepper into a blender. Blend until smooth and creamy. Set aside.
- In a large fry pan over medium-high heat, dry sauté the onions until they begin to caramelize and brown around the edges (add water or vegetable broth as needed to deglaze the pan). Place the drained hydrated soy curls, remaining veggies, and pineapple sauce into the pan and sauté for 4-6 minutes or until the veggies are slightly tender and sauce becomes bubbly and thick. The cook time may vary depending on how crisp or cooked you enjoy your vegetables. I recommend a slight crunch to the peppers.
- Serve over brown rice, pasta, or quinoa and top with sesame seeds.
Tips & Tricks
- You can also use edamame beans instead of Butler Soy Curls. We love to throw in some carrots and broccoli for added crunch and color!