Soak granules: Cover the soy granules with the vegetable broth and bring to a boil. Turn off the heat and let stand for about 10 minutes. Drain and squeeze out the excess liquid.2 cups soya granules/ 150 g + 3 cups vegetable broth/ 700 ml
Chop the ginger and garlic very finely and pound into a paste.2 garlic cloves + 1 inch ginger
Prepare the vegetables: Slice the onions finely. Cut the zucchini in half lengthwise and slice the halves. Cut the bell peppers and the carrots into fine strips. Cut the green beans into two or three pieces, depending on their size. Slice the scallions thinly, but keep the whites and the greens separated.1 medium onion + 2 medium zucchini + 2 carrots + 2 red bell peppers + 2 scallions + 5.5 oz green beans/ 150 g
Mix the soy sauce, chili sauce, and sriracha.5 tablespoons soy sauce + 2 tablespoons chili sauce + 2 teaspoons sriracha or more chili sauce
Stir fry vegetables: Heat the oil and saute the ginger-garlic paste for about 1 minute until fragrant. Add the onions and fry until slightly translucent. Add the rest of the vegetables, except the greens of the scallions, and stir fry for about 5-6 minutes until they are starting to get softer.1 tablespoon vegetable oil
Add the soya granules and stir fry for about 2 minutes.
Add the sauce, salt, and pepper to taste and let everything get hot, about 2-3 minutes.fine sea salt and pepper
Sprinkle the stir-fry with the chopped scallion greens. Serve immediately with rice, egg noodles, or vermicelli noodles.
Notes
Vegetables: You can use other vegetables you like.