This dish really hits the spot when you are craving Asian take-out.  You can make it with or without mushrooms. Also, try substituting other vegetables that you have on hand like asparagus, cabbage, etc. 

Makes: 4 servings

Ingredients:

• 1 cup dry soy curls
• 1 head broccoli cut in bite-sized florets
• 8 oz. mushrooms quartered
• 1 tablespoon cornstarch
• 2 teaspoons vegetable oil
• Cooked brown rice for serving

Sauce:

• 1/4 cup soy sauce (low sodium!)
• 2 tablespoons brown sugar
• 2 teaspoons cornstarch mixed with 1T. water
• 1 teaspoon sesame oil
• 1/4 teaspoon ginger powder
• 3 cloves garlic, pressed or minced
• 1/4 cup vegetable broth

Instructions:

1. Soak the soy curls by covering them with warm water and let sit for 10 minutes.
2. In the meantime, mix all of the sauce ingredients together along with the cornstarch-water mix. Whisk until smooth and set aside.
3. Strain the soy curls in a colander and press to remove excess water. Toss the 1 TB cornstarch with the soy curls. Heat a large skillet over medium high heat with the 2 teaspoons oil. When hot (but not smoking), add the soy curls and cook until they are browned on all sides. Remove them from the pan. 
4. Add the mushrooms and cook until they are slightly browned. Remove from the pan and set aside.
5. Next, add the broccoli to the pan with a small amount of water and cover to steam (until the broccoli is bright green but still firm – do not overcook). Add the soy curls and mushrooms to the broccoli in the pan. Add the sauce and heat until the sauce is thickened. Taste and adjust seasonings. Serve immediately with brown rice.