Kung Pao Soy Curls



For the Soy Curls:

1 pkg. Soy Curls

2 tsp. soy sauce

1 tsp. sesame oil

1 Tbls. rice wine vinegar

1 Tbls. cornstarch

For the Kung Pao Sauce:

1/2 C. soy sauce

1/4 C. agave syrup

1/4 C. hoisin sauce

2 Tbls. rice wine vinegar

2 Tbls. chili garlic sauce

2 Tbls. cornstarch

1/2 C. water

For the Vegetables:

1 Tbls. sesame oil

3 garlic cloves, minced

1  thumb-sized knob of ginger, peeled and minced

3 green onions, sliced (save a little for garnish, if desired)

1 red bell pepper, cut in chucks or slices

1/2 C. peanuts


  • Place soy curls  in large bowl.  Cover with water and rehydrate soy curls.  After about 10 minutes drain and squeeze out water, return to bowl.  Add soy curls marinade and toss to coat.   Set aside.
  • In large sauté pan or wok, heat sesame oil.  Stir fry red bell pepper and green onions for a few minutes until they start to soften.   Add garlic, ginger, soy curls and peanuts.  Stir fry until soy curls start to brown.
  • Add Kung Pao sauce and toss to combine and cook until sauce thickens.
  • Serve over rice, garnish with reserved green onions, if desired.