Thaw before cooking.
Season or marinade shreds as desired.
Stovetop (Per 200g):
Heat a non-stick skillet over medium heat. Once Pan Is HOT, add 1-2 tbsp oil (per 200g of protein).
Sauté shreds without stirring for 5-6 minutes or until the bottoms are crisp.
Stir and allow to cook for an additional 6-8 minutes until crispy, stirring occasionally.
Set the oven to 165°C/330°F and add a thin layer of oil to the bottom of the basket.
bake shreds for 14-18 minutes until crispy, shake halfway through.
Set the oven to 175°C/350°F and add a thin layer of oil to the bottom of the pan.
Add shreds to pan and toss in oil.
Bake shreds for 15-20 minutes until crispy, toss halfway through.
Do not boil or microwave.
Once thawed, use within 7 days (refrigerated).
Keep frozen or refrigerated.