BRYANNA'S ASIAN-STYLE “CHICKEN” SALAD WITH SESAME DRESSING
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
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.