• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Entrees » Sweet and Sour Soy Curls Recipe

December 19, 2012

Sweet and Sour Soy Curls Recipe

Jump to Recipe·Leave a review
Sweet and Sour Crispy Mock Chicken Stir Fry

I have had a bag of Butler Soy Curls in the back of my kitchen cabinet for about a million years, because I wasn’t exactly sure how to use this bizarre yet healthy ingredient. However, I got an intense craving this past weekend for this lovely dish, so I pulled out the bag of soy curls and got to work on whipping up something similar that would satisfy my craving. This this faux-meaty dish not only looked exactly like Chinese takeout, but also tasted just like the real thing.

After my husband shot these photos, I asked if he wanted a bite. He tried a forkful, turned his head slightly to the side for a few moments, then pulled up a chair and proceeded to chow down until it was almost all gone. My vegan heart instantly swelled a few sizes seeing him relish the dish like this, making me an instant fan of this simple yet versatile whole food ingredient.

Sweet and Sour Crispy Mock Chicken Stir Fry
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet and Sour Crispy Mock Chicken Stir Fry

SWEET AND SOUR CRISPY MOCK CHICKEN STIR FRY


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: olivesfordinner.com
  • Yield: 2 servings
Print Recipe
Pin Recipe

Ingredients

for the mock chicken

  • 1 cup Butler Soy Curls
  • 1 1/2 cup Imagine Brand No-Chicken broth
  • 4–5 cloves of garlic, smashed

for the sauce

  • reserved broth (about 3/4 cup)
  • 1 TB sesame oil
  • 2 TB soy sauce
  • 1 tsp rice vinegar
  • 1 TB sriracha
  • 1 tsp grated fresh ginger
  • 2 TB raw agave
  • 1 TB cornstarch, dissolved in 2 TB cold water

for the stir fry

  • 1/2 onion, halved and sliced
  • 5 large curly kale leaves, with ribs removed and ripped into pieces
  • handful of cashews
  • 1/2 cup mushrooms (I used hon-shimeji here, but any type will do)
  • 2 scallions, sliced

to fry the mock chicken

  • 1 cup cornstarch, placed into a large and shallow bowl
  • 1 1/2 tsp Ener-G, whisked with 5 TB cold water, placed into a large and shallow bowl
  • plenty of vegetable oil, for frying
  • rice or noodles
  • sesame seeds, for serving

Instructions

  1. Place the soy curls, broth and smashed garlic into a small saucepan. Bring to a small boil over medium heat, then turn the heat off. Allow the soy curls to sit in the hot liquid for about 10 minutes.
  2. Drain the soy curls using a fine mesh strainer, but reserve the leftover liquid to make your sauce. Place the soy curls into a towel and cover it with another towel. Put a heavy pan or pot on top to get some of the moisture out while you prepare your sauce and vegetables.
  3. Place the reserved broth and the rest of the sauce ingredients (except for the cornstarch/water mixture) back into the saucepan over low heat.
  4. Place plenty of vegetable oil (at least 5 inches high) into another small saucepan over medium-high heat. While it is heating (it will take about 7 minutes), prepare the vegetables by combining them into a in a large saucepan with a little oil over low to medium-low heat, stirring occasionally.
  5. Now you should be ready to fry the soy curls. Place a wooden spoon into the oil, touching the bottom of the pan. If bubbles form immediately around it, you are ready to fry. Place the soy curls into the water/Ener-G mixture, then toss them into the cornstarch, coating well and tapping off any excess. Working in small batches, gently drop them into the oil, piece by piece, being careful not to overcrowd the pan. Allow to fry for 3-4 minutes, then remove them from the oil using a skimmer. Place them onto paper towels to drain. Repeat the process until all of the soy curls are fried.
  6. Return to your sauce. Increase the heat to medium high. Once it starts to bubble, add in the cornstarch/water mixture and stir constantly until slightly thickened. You’ll want the mixture to have the consistency of maple syrup. If it doesn’t thicken up after a minute or so, mix a little more cornstarch with water and repeat.
  7. Now throw the fried mock chicken into the sauce and stir gently to coat. Sprinkle with sesame seeds. To serve, place the vegetables into a bowl, then spoon the fried mock chicken over the top. Serve immediately with rice or noodles.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

Sweet and Sour Crispy Mock Chicken Stir Fry

You may also like:

Roasted Garlic Soup (Vegan)
Vegan Potato Soup
How to Press Tofu: A Primer
Meltable Vegan Mozzarella

Filed Under: Entrees, Plant-Based Dinners Tagged With: cashews, mushrooms, soy curls, sriracha

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Liza says

    April 15, 2017 at 9:17 am

    I tried your soy curls recipe for vegan buffalo wings and it was beyond delicious. I also think it would be great to add a few tips about deep frying for those unfamiliar – I got a few small burns from splattering oil and made a huge mess.

    Reply
  2. holly hutcheson says

    January 31, 2013 at 12:49 pm

    Just made this last night. SO GOOD. I'm sad it's gone.

    Reply
    • erinwyso says

      February 1, 2013 at 1:18 am

      I am so excited you made it, holly! Glad you liked it : )

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub.

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

A top down shot of breaded vegan shrimp with sauce.

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Sophia DeSantis of Veggies Don't Bite
Chef Alexander Gershberg, author of the Plantbased cookbook.
Kathy Patalsky of Healthy. Happy. Life.

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks