Elaine Castillo, America Is Not The Heart Jeanette Winterson, Oranges Are Not the Only Fruit Ijeoma Umebinyuo, ‘Confessions’, Questions for Ada Mohamad Hafez, Baggage series Evelyn Waugh, Brideshead Revisited Anne Carson, ‘The Glass Essay’, Glass, Irony, and God Margaret Atwood, ‘November’, You Are Happy Richard Siken, ‘Boot Theory’, Crush
it’s more or less stolen from hellofresh LMAO but I did change it around a little so sure!
INGREDIENCE: Soy curls (I use 1/3rd bag to serve 3 ppl) 10 oz broccoli 3 cloves garlic 1 thumb ginger 1 cup jasmine rice 1 egg (or egg replacer) ½ cup flour ½ cup and 1 tbsp cornstarch 4 tbsp sweet soy glaze (I used Kikkoman) 1 tbsp sweet thai chili sauce (I used Lee Kum Kee) 5 tsp rice wine vinegar 3 tbsp brown sugar 2 tbsp sesame oil Sesame seeds (for garnish!)
Soak soy curls in water for 10 minutes. Wash broccoli, then cut into little florets. Finely mince or grate garlic & ginger, set aside. Once the soy curls are done soaking, drain the water and squeeze most of the water outta them.
Thoroughly wash rice, then combine with equal parts water & a pinch of salt in a medium pot. Bring to a boil, then cover and reduce to a simmer. Cook It Until It’s Cooked
In a small bowl, whisk up 1 tbsp cornstarch, 4 tbsp sweet soy glaze, 1 tbsp sweet thai chili sauce, 5 tbsp rice wine vinegar, 3 tbsp brown sugar, and ½ cup water. Set aside.
Heat a 1 inch layer of oil in a large pan over medium-high heat. In a medium bowl, whisk 1 egg (or egg replacer) with 1 tbsp of oil, and a pinch of salt. To this mixture, add the soaked and drained soy curls, and mix them around until they’re coated. You can add a splash of milk to the egg mix if there isn’t enough liquid for the curls.
Steam broccoli with a splash of water on the stovetop for 2 - 4 minutes, OR microwave in a microwave-safe bowl with plastic wrap covering it & holes poked in the top for 1 - 2 minutes.Â
In a large bowl, combine ½ cup cornstarch, ½ cup flour, salt and pepper. Transfer the eggied-up soy curls to the flour cornstarch mixture, and toss them around until they’re coated. Test that the oil is hot enough by throwing a little flour in it. If the flour bubbles immediately, the oil is ready.
Using either a slotted spoon or a sieve to shake away any excess flour, add the breaded soy curls to the pan in a single layer. Stir them occasionally to make sure they’re frying evenly. When they’re the level of crispy that you’d like, transfer them onto paper towels. Sprinkle with salt.Â
In a separate pan, heat 2 tbsp sesame oil over medium high heat. To that, add the ginger and garlic. Cook until sizzling and fragrant, 30 seconds to a minute. Add the sauce and cook until slightly thickened, stirring often. If it’s too thin, simmer it longer. If it’s too thick, add a splash of water.
Pour the fried soy curls & the steamed broccoli into the pan with the sauce, stirring until they’re nicely coated. Fluff the cooked rice with a fork and serve into bowls, topping with the soy curls and broccoli mixture. Garnish with sesame seeds and eat!!!Â
Unknown Artist - Happy Halloween Cat aka Patty Cat, 1930’s. From a 1930’s scrapbook in an antique mall in Ohio purchased by Coralie Cederna Johnson from Michigan, USA, Graphic Arts
