Entire peppercorns, aromatic bay leaves, and the sour-sweet-and-salty flavors of vinegar, brown sugar, and soy sauce give this recipe from Chef Reina Montenegro—of the San Francisco Bay Space’s all-vegan Filipinx eatery Chef Reina—an unimaginable depth of taste.
What you want:
2 cups dried soy curls
4 cups plus 3½ tablespoons water, divided
¼ cup olive oil, divided
5 bay leaves
½ teaspoon black peppercorns
5 cloves garlic, finely minced
1½ cups finely diced white onion
2 small potatoes, peeled and minimize into medium-sized cubes
4 cups vegetable broth
1 cup darkish soy sauce
¼ cup white vinegar
4 tablespoons gentle brown sugar
2 teaspoons cornstarch
2 cups white rice, cooked
⅓ cup chopped inexperienced onions
What you do:
- Right into a small pot over excessive warmth, add 4 cups water and convey to a boil. Take away pot from warmth. Add soy curls and blend to completely submerge and saturate curls. Enable soy curls to rehydrate for 10 minutes. Drain extra water.
- In a pan over medium warmth, heat 2 tablespoons oil. Pan fry curls till brown and barely crispy. Put aside.
- In a pan over medium warmth, heat remaining oil. Add bay leaves and black peppercorns and cook dinner for 1 minute. Add minced garlic and proceed cooking till golden brown. Combine in potatoes, regulate warmth to medium-low, and canopy pot. Prepare dinner for five minutes.
- Add soy curls and stir. Combine broth, soy sauce, vinegar, and sugar into pan.
- Enhance warmth to medium and convey combination to a boil. Cowl pot once more and permit to simmer for about half-hour, often stirring, so backside doesn’t burn.
- In a small bowl, whisk cornstarch and 3½ tablespoons water. Stir into pot. Prepare dinner for one more 10 minutes.
- Divide rice into 4 serving bowls, prime with adobo, garnish with chopped inexperienced onions, and serve.
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