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Crispy Soya Chilli Stir-Fry with Garlic & peppers

Crispy Soya Chilli Stir-Fry with Garlic & Peppers

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Chinese, Indonesian
Servings 4

Equipment

  • Large bowl For soaking and marinating soya chunks.
  • Colander To drain excess water after soaking and rinsing.
  • Frying pan or kadhai (wok) Heavy base for even heat and crisp stir‑frying.
  • Lid (optional) To steam-cook peppers if desired softer.
  • Slotted spoon For frying and transferring chunks.
  • Small bowl & whisk For mixing the sauce and corn flour slurry.

Ingredients
  

For the Crispy Soya Chunks

  • 2 cups soya chunks soyabean chunks recipe
  • 2 tsp cornflour for that satisfying crisp
  • 1 tsp black pepper
  • ½ tsp salt

Marination Base

  • 3 tbsp soy sauce
  • 1 tbsp red chili sauce
  • 1 tsp vinegar
  • 1 tsp black pepper
  • 2 tsp cornstarch

Sauce & Stir‑Fry

  • 3 tbsp oil vegetable or canola
  • 5 –6 garlic cloves sliced thin
  • 1 inch ginger finely julienned
  • 2 fresh green chilies sliced diagonally
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small onion quartered and layers separated
  • 2 Tbsp soy sauce
  • 1 Tbsp chili sauce extra optional for heat lovers
  • 1 Tbsp tomato ketchup
  • 1 tsp sugar
  • ½ tsp salt adjust
  • 2 Tbsp water
  • 1 tsp cornflour slurry 1 tsp cornflour + 2 Tbsp water

Fresh spring onions or cilantro, chopped, for garnish

Instructions
 

Soak the soya chunks

  1. Place soya chunks in a bowl and pour boiling water to cover them completely. Let them soak for 10–15 minutes until puffy. Drain in a colander, rinse under running water, and gently squeeze to remove excess moisture. You’ve now taken the first step in making a soya chunks recipe healthy and ready for flavor absorption.

Par‑fry for crisp

  1. Toss drained chunks with cornflour, pepper, and salt until evenly coated. Heat 2 tbsp oil on medium-high. Once hot, fry soya chunks for 4–5 minutes, turning occasionally, until light golden and crispy. Remove and set aside — these will be the star of your soya manchurian recipe‑inspired dish.

Marinate the chunks

  1. In the same bowl, whisk together soy sauce, red chili sauce, vinegar, pepper, and cornstarch. Add partially crisped soya chunks, toss to coat. This step ensures every bite has that mouthwatering sauce cling, similar to a soyabean curry recipe, but in stir‑fried form.

Stir‑fry aromatics

  1. Heat remaining 1 tbsp oil in the pan. Add sliced garlic, ginger, and green chilies. Sauté about 30–45 seconds until fragrant—watch carefully to prevent burning.

Add veg and sauce

  1. Add peppers and onion. Stir‑fry for 2–3 minutes; if you like them softer, cover with a lid for another minute. Meanwhile, whisk soy sauce, chili sauce, ketchup, sugar, salt, and water into a bowl. Pour this around the pan perimeter, then let it bubble into the vegetables.

Finish with soya chunks

  1. Return marinated, crispy soya chunks to the pan. Give a quick toss, then pour in the cornflour slurry. Stir vigorously for 1 minute until sauce thickens, coating everything in a glossy, tongue‑tingling finish.

Garnish and serve

  1. Turn off heat. Sprinkle chopped spring onions or cilantro. Serve hot—this is your perfect spicy snacks recipes champion: bold, spanking fresh, and endlessly addictive.