Soy Strips with Spicy Sauce

Ingredients

• 400 g soy strips (ready-made)
• 2 tsp Honey
• 20 ml lemon juice
• 60 ml dark soy sauce
• 2 fennel bulbs
• 3 Carrots
• 300 g young spinach leaves
• 40 g Butter
• 100 ml dry white wine
• 100 ml Vegetable broth
• Salt
• pepper (ground)
• 0.25 tsp coriander powder
• paprika powder (to taste)
• 4 tbsp sesame seeds
• 2 tbsp toasted pine nuts

Instructions

1. 1.

   Parboil the soy strips according to package instructions. Make a marinade from honey, lemon juice and dark soy sauce; marinate the soy strips for 2 hours, turning occasionally.

2. 2.

   Clean the fennel, quarter it, remove the tough core and slice into strips. Peel the carrots and cut into sticks. Rinse the spinach, dry by spinning and cut into strips. Heat 20 g butter in a pan and sauté the fennel and carrots for 3-4 minutes.

3. 3.

   Deglaze with wine, add broth, season with salt, pepper and coriander. Simmer over medium heat for 20‑25 minutes. Remove soy strips from the marinade, season with salt, pepper and paprika, coat with sesame seeds and brown in the remaining butter. Mix spinach and pine nuts into the vegetables, plate, and serve topped with the soy strips.