Mongolian Soy Curls

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)

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.