1. Soak soy curls 10 minutes in hot water. Drain and press in colander to get as dry as possible. Toss with cornstarch. Arrange on parchment in single layer. Bake in 375 oven 7 minutes then remove and toss. Return to oven and bake 7 more minutes or until curls start to just crisp around the edges.

2. Combine ingredients in block 2 and use the blender to break up the ginger and garlic pieces

3. Transfer blender ingredients to a pot and add remaining sauce ingredients from block 3. Portion 2 ounce containers needed for servings. Heat remainder of sauce to a simmer and add cooked soy curls to the sauce. The cornstarch left on the curls should be enough to thicken the sauce just slightly.

4. 88g raw broccoli florets yields one 30g cooked serving. Roast at 400 10 minutes

5. 75g raw carrots yields one 30g roasted carrot servings. Roast at 400 10 minutes

6. Each bowl gets 150g cooked jasmine rice, 200g orange chicken, 30g broccoli, 30g carrots, 4g green onion and .25 teaspoon sesame seeds, plus a 2 ounce container of orange sauce