Servings: 4

This was a last-minute invention using what I had in my refrigerator, which included a beautiful Red iceburg lettuce, grown organically here on Denman Island.  

4 cups reconstituted Soy Curls™ (4 oz. dry)

(PS: If you don't have Soy Curls, use any vegan chicken substitute that you like, cut into thin strips.)


1 tablespoon low-sodium soy sauce (I used Kikkoman Lite)

1/2 tablespoon dark sesame oil (Asian, roasted)

1 clove garlic, crushed

1/2 teaspoon Chinese five-spice powder

1 dash Asian hot sauce (such as Sriracha)

2 tablespoons (approximately) potato starch (or use cornstarch)

1 or 2 tablespoons oil

1 large green onion, green part only, chopped

Sesame Dressing:

1/4 cup rice vinegar (unseasoned)

1/4 cup low-sodium soy sauce

2 tablespoons dark sesame oil (Asian, roasted)

2 tablespoons sugar or alternate

2 tablespoons lightly-toasted sesame seeds

1 teaspoon grated fresh ginger


8 cups (approximately) shredded or torn lettuce leaves or salad greens of your choice (washed, spun and crisped before tearing)

any other veggies that you like-- I used sliced English (edible peel) cucumber

Mix together the marinade ingredients and mix well with the Soy Curls™ . Set aside.  Mix the dressing ingredients together and set aside.

Assemble your lettuce and other veggies on 4 plates before you cook the Soy Curls™.

Spread the Soy Curls™ on a platter and sprinkle with the potato starch. Mix well to coat. Add more starch if you think it needs it.

In a wok or nonstick skillet, heat the oil. When it's very hot, add the Soy Curls™ . Spread them out and let them start to brown on the bottom, then stir and toss until they are golden-brown all over. Sprinkle with the green onion and toss.

Distribute the Soy Curls™ evenly over the salad plates, and then drizzle with the dressing (whisk the dressing before drizzling on each serving).  Serve immediately!

Nutrition (per serving): 300.6 calories; 51% calories from fat; 18.8g total fat; 0.0mg cholesterol; 699.6mg sodium; 328.9mg potassium; 27.8g carbohydrates; 5.1g fiber; 9.6g sugar; 22.7g net carbs; 12.9g protein; 6.8 points.