Steam and/or saute your veggies and prepare your rice. I steamed the broccoli and carrots, but sauteed the cabbage to retain some of its crispness.
Meanwhile, in boiling water, soak the soy curls for 10 minutes. After 10 minutes, drain and pat dry with paper towels.
Heat a large saute pan over medium high heat and cook the curls with just the remaining moisture until slightly browned.
While the soy curls are cooking, prepare your sauce/glaze (reserve the cornstarch mixture until the end.
Add the sauce/glaze to your curls and continue cooking until caramelized adding the cornstarch mixture to thicken.
Serve the soy curls over the basmati rice and with your steamed veggies.