Stir-Fry “Chicken” and Potatoes


  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 onion, thinly sliced
  • 2 green onions, chopped
  • 2 stalks celery, thinly sliced
  • 1 carrot, thinly sliced
  • 2 c. soaked soy curls
  • 2 c. water
  • 2 medium potatoes, cut in 1/2 inch cubes
  • 2+1/2 Tbsp. soy sauce, unfermented
  • 2 Tbsp. nutritional yeast flakes
  • 1 Tbsp. paprika


  1. Heat olive oil in medium skillet over high heat. Add garlic, onions, celery, green onions, and carrots, and stir-fry for about 2 minutes.
  2. Add soaked soy curls, then add potatoes and water, soy sauce, yeast flakes and paprika. Mix well and bring to a boil. Cover, reduce heat and simmer until potatoes are done – about 15-20 minutes.
  3. Serve with hot, steamed brown rice.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.