Butler Soy Curls Nutritional Information
Serving size – ¾ cup
Servings per package – about 8
Calories per serving – 100
Total fat – 4.5g (0.5g saturated, 0g trans fat)
Sodium – 5mg
Total carbohydrate – 5g (3g fiber, 1g sugars)
Protein – 10g
Sanyo White Micom Rice Cooker and Warmer
Yes, you can make rice on your stovetop with a pan, but rice cookers take the guess work out of rice cooking. With a rice cooker, your rice will be perfect every time and you don't have to watch it.
The Sanyo Micom Rice Cooker & Warmer is micro-computerized with multi-menu selections that allow you to make various kinds of rice. With it (and its fuzzy-logic controls and temperature settings) you can make any type of rice and porridge. Use it for steaming or slow-cooking soups and stews.
The Sanyo Micom Rice Cooker & Warmer has a Titanium-coated, extra-thick, nonstick inner pot with a rounded bottom for maximum heat distribution. The inner pot also features a water fill line for rinse-free rice and sprouted brown rice. After cooking is complete, a Keep Warm function automatically kicks in to keep your dish warm until you're ready to serve.
On the front of the Sanyo Micom Rice Cooker & Warmer is a clock and timer. The LCD clock and 24-hour, preset timer let you set it and go. The Cook/Reheat button keeps your rice in a keep-warm mode; it can be reheated in about five minutes and served as if it were freshly cooked.
Included with your Sanyo Micom Rice Cooker & Warmer is a steaming tray for vegetables, a measuring cup, nonstick spatula and a multi-language instructional manual with recipes. And the best part of the machine is a retractable cord feature that keeps counters neat and the cord out of the way.
Sanyo Micom Rice Cooker & Warmer comes in three sizes: 3.5 cup, 5.5 cup and 10 cup. If you do a lot of entertaining and rice making, I suggest the 10 cup. This serves several capacities in my kitchen... warms leftovers up, travels well for potluck meals, great for sushi rice.
Steamed Baby Broccoli with Thai Sticky Rice and Crispy Sweet Sour Chicken-Style Butler Soy Curls™
This sweet sour sauce tastes just like my favorite Chinese restaurant makes! And I can make the entire meal in 20 minutes. The Thai Sticky Rice takes the longest to cook. The Soy Curls are beyond belief in this recipe. You will think you are eating real chicken, not vegan slices of rehydrated texturized soybeans. Thanks to Butler Foods for making my recipes even better and more economical!!!!
Ingredients for Mock Chicken "Butler Soy Curls™"
2 cups Butler Soy Curls™
warm water to cover
Ingredients for Coating Soy Curls™
1 tablespoon vegan no-chicken soup base (preferably one without any additives and organic)
1 teaspoon Bob's Red Mill Egg Replacer
2 tablespoons Bob's Red Mill Cornstarch
2 cups organic vegetable of your choice, steamed or stir-fired
Ingredients for Sauce
4 tablespoons organic unfiltered apple cider vinegar
1/4 cup Water
3 tablespoons organic sugar
1 tablespoon tamari
1 tablespoon organic ketchup
1 tablespoon unsulphured organic molasses
1/4 teaspoon ginger powder
1 teaspoon grated fresh ginger, use a microplane grater
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
Ingredients for Sauce Slurry
1 1/2 tablespoons Cornstarch + 2 tablespoons water
Ingredients for Rice
2 cups Thai sticky rice
2 2/3 cup water
2 pinches sea salt
Tools microplane grater
large cast iron skillet
small heavy bottomed skillet
steamer with lid
measuring cups & spoons
small heavy bottomed pan with lid
Preparation Thai Sticky Rice Pour the rice grains into your small electric rice cooker and add the water and sea salt. Close the lid, push the button and the rice dish will be ready in 20 minutes.
The Butler Soy Curls™
In a small bowl, measure out 2 cups of Butler Soy Curls™ and cover with warm water.
Cover with a small plate to keep the Butler Soy Curls™ submerged and prepare the rice and sauce while they rehydrate and become pliable.
Depending on your choice, start your rice now. I've chosen Thai Sticky Rice because it will cook in 20 minutes and this will be how long it takes to create the Sweet Sour Soy Curls™.
HINT: If you choose Brown Rice, you'll want to start it an hour before you start making the remainder of this recipe.
In a small heavy bottomed sauce pan, add the sauce ingredients except for the cornstarch and water and heat on medium-low until sugar dissolves.
The Sauce Slurry
In a small bowl mix cornstarch with 2 tablespoons water and add to the warm sauce ingredients.
Turn up heat to medium-high and whisk until the cornstarch is cooked leaving the sauce thickened and clear looking.
Remove the sauce from the heat and cover with a lid.
The Butler Soy Curls™
Remove the Butler Soy Curls™ from their water bath and drain them on a kitchen towel. Press as much liquid out of them as you can. In a small dry bowl, whisk the powdered soup base, egg replacer and cornstarch together to distribute the dry ingredients.
Place the Soy Curls™ in a large bowl and sprinkle with the mixture of the soup base, the egg replacer powder and cornstarch. Toss the Butler Soy Curls™ until all are completely coated with this mixture.
Jarrow's Organic Extra Virgin Coconut Oil
I love to use Jarrow's Organic Extra Virgin Coconut Oil with this recipe because it has a beautiful fragrance and does not become a BAD oil when used with medium heat! I found a great value at iHerb.com and you can save $5 if you use the coupon code. Buy the 32 ounce size for the best savings. I promise you'll love this product!
The coconut oil and pan should be medium-high and hot before putting the Soy Curls™ into the pan. Test the oil temperature by dropping one piece of the Butler Soy Curls™ into the pan, if it bubbles up immediately, put the entire batch into the oil and toss to ensure that each piece gets some oil on it.
HINT: If you don't like coconut oil, substitute with grapeseed oil.
If using a cast iron skillet, turn the heat to medium once the pan get HOT.
Cook the Soy Curls™ and stir and/or flip them until golden brown and crispy.
There should not be any oil left in the pan.
Turn the heat off and set aside... do not use a lid.
In a steamer, put your favorite vegetable or vegetables in and cook till fork tender. Today I used fresh organic baby broccoli.
Combine the Soy Curls and Sweet Sour Sauce
Once the vegetables are done, combine the Sweet Sour Sauce into the Soy Curls™ pan and stir together over low heat.
Give the Thai Sticky Rice a fluff and spray a custard cup with non-stick oil and mash a scoop of rice into the cup. Now, invert it onto a serving plate.
Plate the vegetables next to the rice and spoon on 1/2 of the Sweet Sour Chicken Butler Soy Curls™.
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