Mongolian Soy Curls
Serves | 3-4 |
Prep time | 15 minutes |
Cook time | 5 minutes |
Total time | 20 minutes |
Dietary | Vegan, Vegetarian |
Meal type | Main Dish |
Misc | Serve Hot |
Occasion | Valentines day |
Ingredients
- 8oz dried Butler's soy curls ((comes in an 8 ounce bag))
- olive oil (1/3 cup plus 2 teaspoons)
- 1/2 cup mushrooms (sliced)
- 1 clove garlic (minced)
- 1 teaspoon ground ginger
- 1/2 cup soy sauce ((fill measuring cup not quite to the top, and fill the rest with water, if you want this dish a little less salty.)
- 1/2 cup water
- 2/3 cups brown sugar
- 1/2 cup cornstarch
- 1/4 cup chopped scallions (for garnish)
Directions
Step 1 | |
Place soy curls in a bowl filled with warm water, just enough to cover them. Soak soy curls for about 10 minutes, then drain. | |
Step 2 | |
In a saucepan, saute garlic, ginger, and mushrooms in about 2 teaspoons of olive oil, just for a minute or two. | |
Step 3 | |
Once garlic, ginger, and mushrooms are slightly golden, add soy sauce, water, and brown sugar to saucepan on medium heat. Allow mixture to boil for about 2 minutes, then remove from heat. | |
Step 4 | |
Toss drained (but still moist) soy curls in cornstarch. | |
Step 5 | |
Place 1/3 cup olive oil in a wok on medium heat. Stir in soy curls and fry on medium heat, stirring constantly, until soy curls turn a light golden brown on the sides. This should only take a minute or two. | |
Step 6 | |
Pour soy sauce mixture over soy curls and allow to boil for about 2 minutes. Remove from heat, top with scallions, and serve hot over brown rice. |