I’m taking advantage of this crazy Covid-19 stay at home time to turn my favorite Asian inspired recipes into plant-based versions. I have to say, this Quick & Easy Mongolian Soy Curls recipe really hits the mark!
If you like Mongolian Beef but want a plant based version, I discovered a great substitute for the beef…Soy Curls. They have the chewy texture that works really well in this recipe. This Quick & Easy Mongolian Soy Curls recipe really is quick and easy! Just heat up the sauce ingredients while the soy curls are rehydrating, then stir fry the soy curls with some sliced green onions, toss in the sauce and you’re done. Doesn’t take much longer than cooking up some rice to go with it.Print
Quick & Easy Mongolian Soy Curls
1 pkg. Butler Soy Curls
3–4 scallions, sliced
2 Tbls. oil
For the Sauce:
1/3 C. Soy Sauce
1/3 C. water
1/2 C. dark brown sugar
1 Tbls. garlic, minced (I used the jarred version)
2 tsp. grated ginger (I use the ginger paste from a tube)
1/4 tsp. red chile flakes
1 1/2 Tbls. corn. Starch
1 1/2 Tbls. water
Rehydrate soy curls according to package directions. Once rehydrated, squeeze out all excess water.
In saucepan, combine soy sauce, water, sugar, garlic, ginger, and red pepper flakes. Bring to boil. Combine cornstarch and water to make a slurry, add to sauce and continue to cook over medium heat until thickened (if sauce gets too thick just add a little more water). Keep warm.
Heat oil over medium/high heat in large sauté pan or wok. Add soy curls and stir fry until starting to brown. Add scallions and continue to cook until soy curls are golden and scallions softened.
Add sauce and toss to combine.
Serve with rice and garnish with sesame seeds, if desired.