Name: Sticky Orange & Ginger Soy Protein Stir Fry
Total time: 20 min
Yield: 2
Cuisine: Asian-Inspired
Ingredients: 100g Soy Protein Chunks (TVP); 1 Vegetable Stock Cube (300ml); 30g Ginger; 2 Tbsp Brown Sugar; 4 Tbsp Soy Sauce; 4 Tbsp Sunflower Oil; 4 Garlic Cloves; 2 Oranges; 2 Tbsp Sesame Seeds; 1 Spring Onion (Optional); 1 Red Chilli (Optional); Rice Or Noodles To Serve

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We've made this fakeaway dish with textured soy protein, making it a quick and delicious way to pack in the protein with a whopping 24g of protein per serving.

Sticky Orange & Ginger Soy Protein Stir Fry

Add 1 stock cube to 300ml of boiling water in a bowl. Add the soy protein and a splash of soy sauce, and make sure it’s completely submerged. Cover with a plate to steam and set aside for 10 mins.

After 10 mins, drain the protein and squeeze out as much water out as possible.

Meanwhile, make the marinade. Mince the ginger and garlic and put them into a small bowl. Add the sugar, soy sauce, sunflower oil, and then whisk until combined. 

Pour the marinade over the soy protein and make sure each piece is completely marinated.

Heat a frying pan over high heat with a drizzle of sunflower oil. Add the soy protein pieces, saving the remaining marinade in the bowl. Fry on a medium high heat until it’s starting to char on the sides. Add the remaining marinade and the juice of one orange to the protein. Give it a final stir and turn off the heat.

Cook your rice or noodles according to the packet instructions. Finely slice the chilli and spring onion if using.

Serve the protein over rice or noodles, finish with sesame seeds, spring onion and chilli, if using. Serve each portion with half an orange to squeeze over the top.

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Christina Soteriou Image

Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

£0-£5

Asian-Inspired

Vegan

IMG 9069

Lunch

Dinner

Add 1 stock cube to 300ml of boiling water in a bowl. Add the soy protein and a splash of soy sauce, and make sure it’s completely submerged. Cover with a plate to steam and set aside for 10 mins.

After 10 mins, drain the protein and squeeze out as much water out as possible.

Meanwhile, make the marinade. Mince the ginger and garlic and put them into a small bowl. Add the sugar, soy sauce, sunflower oil, and then whisk until combined.

Pour the marinade over the soy protein and make sure each piece is completely marinated.

Heat a frying pan over high heat with a drizzle of sunflower oil. Add the soy protein pieces, saving the remaining marinade in the bowl. Fry on a medium high heat until it’s starting to char on the sides. Add the remaining marinade and the juice of one orange to the protein. Give it a final stir and turn off the heat.

Cook your rice or noodles according to the packet instructions. Finely slice the chilli and spring onion if using.

Serve the protein over rice or noodles, finish with sesame seeds, spring onion and chilli, if using. Serve each portion with half an orange to squeeze over the top.

Fakeaway

Speedy

Textured Soy Protein

Gram

Vegetable Stock

Millilitre

Ginger

Brown Sugar

Tablespoon

Soy Sauce

Sunflower Oil

Garlic

Clove

Orange

Sesame Seeds

Spring Onion

Red Chilli

Rice

Stir-Fry

High Protein

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