Asian Vegetable Curry with Soy Strips
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the curry:
- 50 g soy shredded meat
- 2 chilli pepper (s), fresh
- 100 g mushrooms, fresh
- 2 carrot (s)
- 1 tablespoon, heaped ginger, measured fresh, chopped
- 1 lime (s), the zest
- 3 teaspoon curry paste, red
- 3 teaspoons sambal oelek
- some soy sauce to taste
- some oil for frying
For the marinade:
- 50 ml oil, e.g., rapeseed oil
- 50 ml soy sauce
- 0.5 teaspoon ½ curry powder
Print Recipe
Pin Recipe Instructions
- Pour hot water or vegetable stock over the soy strips and let them soak for 30 minutes, stirring occasionally. Then drain the soy strips well and marinate with the oil, soy sauce and curry powder. Under no circumstances use too much curry powder, season sparingly. Let the marinade work for at least 20 minutes.
- In the meantime, chop up the other ingredients. Chop the chilli peppers as desired or cut into fine strips. Cut the mushrooms fourth or eighth, depending on their size. Cut the carrots into small slices. Roughly chop the ginger. Grate the peel of a lime.
- Heat a little oil in a large pan and fry the schnitzel in it. Lower the temperature a little and add the carrots and fry them. After a while, add the ginger, chilli peppers, mushrooms and lime zest and fry. As soon as the mushrooms are lightly browned, add the sambal oelek and the red curry paste. Season the curry with a little soy sauce.
- Rice noodles or yasmine rice are ideal for this.
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