Sticky Soy Strips with Rice

Soak the soy strips in a large bowl with boiling hot bouillon until softened, then drain any excess liquid.

Slice the red onion into rings, finely chop the white part of the scallions, and slice the garlic.

Heat butter in a large pan over medium heat and sauté the red onion, the white part of the scallions, and the garlic until fragrant.

Toss the drained soy strips with cornstarch until they are evenly coated.

Push the vegetables to the side of the pan, add another knob of butter, and fry the coated soy strips until they become crispy.

While the soy strips are crisping, cut the broccolini and bell pepper into bite‑size pieces and add them to the pan, stirring to combine.

Season the mixture with soy sauce, dark soy sauce, a generous amount of ketjap manis, and, if needed, a splash of water to loosen the sauce.

Finish by stirring in lime juice and the green parts of the scallions, then sprinkle with sesame seeds and optional chili flakes. Serve the stir‑fry over cooked rice.