Spanish Stir Fry

Soy protein strips stir-fried with peppers, tomatoes, olives, and chickpea

October is my favorite month of the year! The sun begins to let go of its hot grasp, and the air conditioners get a break. But this year, we were hit by tropical weather that devoured the cards and brought us showers accompanied by high temperatures. What a drag!

And yet, the nights and mornings are cooler, and they carry the promise that summer will be behind us in just a bit.

That means it’s time for stews! To be precise – Spanish stir-fry, which is perfect for the season (actually, for any season)

Like Hungarian cuisine, Spanish cuisine is not characterized by a large selection of spices; On the other hand, both cuisines often use paprika and peppers, which also star in this beautiful and easy-to-make dish.

We have soy protein strips sautéed with onions, green and red peppers, chopped tomatoes, green olives, and chickpeas. You may also add artichokes, zucchini, and jackfruit; Season with garlic and lots of smoked paprika. While the dish is cooking, quickly prepare rice or quinoa. Sprinkle chopped parsley and serve.

Enjoy, and let me know how it turned out 🌶😋❣️

RECIPE

Spanish Stir Fry

So we have soy protein strips sautéed with onions, green and red bell peppers, chili, chopped tomatoes, green olives, and chickpeas. Artichoke or Jackfruit would be much welcome; Season with garlic and lots of smoked paprika. While the dish is cooking, quickly prepare rice or quinoa. Sprinkle chopped parsley and serve.

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Servings 4

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Ingredients

  

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• ▢ 150 gram dried soy protein strips or Yuba bean curd
• ▢ 4-5 Tablespoon olive oil
• ▢ 1 onion, sliced
• ▢ 1 red bell pepper, cut into strips
• ▢ 1 green bell pepper, cut into strips
• ▢ 1 red chili, chopped by taste
• ▢ 4 tomatoes, chopped
• ▢ ½-¾ cup Pitted green olives cut into quarters lengthwise
• ▢ 4 Artichoke hearts, cut into quarters optional
• ▢ 1 can or jar Jackfruit, drained and cut into cubes optional
• ▢ 1-2 Tablespoon smoked paprika
• ▢ salt and black pepper by taste
• ▢ 4 cloves minced garlic
• ▢ 1 can chickpea, drained

For Serving

• ▢ Chopped parsley, white rice, quinoa

Instructions

 

• Put the soy protein in a bowl, pour boiling water, and cover. After about five minutes, strain, rinse with cold water, squeeze well and set aside. If using Yuba wings, cut them across.
• Heat oil in a wok or a large skillet, and fry the soy protein strips for a few minutes until they are slightly golden. Take out and set aside.
• Add the onion and fry until it becomes transparent; add the peppers and tomatoes and fry for 3 – 4 minutes. Finally, add olives, artichokes, or jackfruit, and cook for another minute or two.
• Season with smoked paprika, salt, and black pepper, and mix well.
• Add chickpeas and crushed garlic, return the soy protein to the pot, add water as needed, mix, taste, and adjust seasoning if necessary. Bring to a boil, lower the flame and cook for about fifteen minutes.
• Sprinkle with chopped parsley and serve with white rice or quinoa.

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