Vegan Spicy Stir-Fried Pork
Discover the bold and satisfying flavors of Vegan Spicy Stir-Fried Pork, a plant-based twist on the classic dish that's sure to excite your taste buds! This recipe uses soy curls as a protein-packed alternative to pork, expertly seasoned with a vibrant blend of soy sauce, sesame oil, sriracha, and maple syrup to create a perfectly balanced spicy-sweet glaze. Fresh vegetables like bell peppers, green beans, and onions add a delightful crunch, while ginger and garlic infuse every bite with irresistible aroma. Quick and easy to prepare in just 35 minutes, this hearty vegan stir-fry is served over fluffy, cooked rice and garnished with green onions and toasted sesame seeds for a restaurant-worthy finish. Ideal for weeknight dinners or meal prep, this flavorful dish proves that you don’t need meat to enjoy the comforting taste of stir-fried goodness. Perfect for fans of vegan recipes, Asian-inspired cuisine, and quick meals bursting with spice and texture!
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Recipe Information
Ingredients
- 2 cups soy curls
- 2 cups hot water
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 3 cloves minced garlic
- 1 teaspoon grated ginger
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 1 cup green beans, trimmed
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
- 2 cups cooked rice
Instructions
Place the soy curls in a large bowl. Add the hot water and let them soak for 10 minutes until rehydrated. Then, drain and squeeze out excess water. Set aside.
In a small bowl, whisk together soy sauce, sesame oil, maple syrup, sriracha, rice vinegar, cornstarch, and 2 tablespoons of water. This will be your stir-fry sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
Add the sliced onion, red bell pepper, and green beans to the skillet. Stir-fry for 4-5 minutes or until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet. Add the rehydrated soy curls to the empty side and stir-fry for 3-4 minutes until slightly browned.
Pour the stir-fry sauce over the soy curls and vegetables. Toss everything together to coat evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
Remove from the heat and garnish with sliced green onions and toasted sesame seeds.
Serve hot over cooked rice and enjoy!
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 240.4 g | 87% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 40.2 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3624 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
