Mongolian Soy Curls

Mongolian Soy Curls

  • Prepare: 35M
  • Cook: 10M
  • Total: 45M
Mongolian Soy Curls

Mongolian Soy Curls

Ingredients

  • Produce

    • 1 Broccoli or other steamed greens
    • 2 tsp Garlic
    • 2 tsp Ginger
    • 1 Scallions
    • 1 Thai chilis, fresh
  • Canned Goods

    • 1 Chilis, dried or fresh
    • 1/2 cup Vegetable broth
  • Condiments

    • 1 tbsp Hoisin sauce
    • 1/2 cup Soy sauce
  • Pasta & Grains

    • 1 Rice or noodles
  • Baking & Spices

    • 2/3 cup Brown sugar
    • 7/8 cup Cornstarch
  • Oils & Vinegars

    • 1 1/16 cup Vegetable or canola oil
  • Frozen

    • 2 cups Butler soy curls
  • Time
  • Prepare: 35M
  • Cook: 10M
  • Total: 45M

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Description

Recipes for the Ethical Vegan

Directions

  • First, reconstitute the soy curls by placing them in a medium-sized saucepan. Add enough water to cover them. Cover and bring to a small boil, then turn off he heat, allowing them to sit for about 10 minutes.
  • Drain the soy curls well, then press out as much water as possible. I did this by squeezing them through two stacked fine-mesh sieves, then pressed again by mashing them in the sieve with a strong spoon. Its important to get out as much moisture as possible. You could also place them in between towels and apply weight to remove the moisture.
  • Once fully pressed, place the soy curls into a large bowl and toss with the hoisin sauce. Once evenly coated, sprinkle with only 1/4 cup of the cornstarch. Set aside.
  • To make the sauce, warm the oil over medium-low heat for a minute or two, then add in the ginger and garlic. Saute for a few minutes until softened but not browned, stirring frequently. Add in the chilis if desired and saute for a minute more. Add in the soy sauce and broth, stir, then add in the brown sugar. Bring to a small simmer over medium heat until the sugar has dissolved. Remove from the heat and set aside.
  • To fry the soy curls, place the oil into the bottom of a heavy pan (I used a cast-iron pan) so that there is about a 1-inch layer of oil. Heat over medium-high heat for 5-7 minutes, or until the oil reaches 350-375 degrees OR sizzles immediately when you throw a pinch of cornstarch into it.
  • Divide the soy curls into 4 portions. Sprinkle only one of the portions with 1/8 cup of cornstarch and toss to coat. Tap off any excess, then transfer to the hot oil and fry until golden all over, flipping once (about a minute on each side). Transfer to a baking sheet lined with paper towels to drain while you repeat the process with the remaining soy curls.
  • Return to your sauce. Warm over medium heat until it reaches a small simmer, then pour in the cornstarch/water mixture whisking until thickened. Remove from the heat and toss with the fried soy curls until well-coated.
  • Serve over rice or noodles with chopped scallions and greens on the side.
  • Serves: 2
  • Prepare: 35 mins
  • Cook Time: 10 mins
  • TotalTime:
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Descrition:

Mongolian Soy Curls

  • Produce

    • 1 Broccoli or other steamed greens
    • 2 tsp Garlic
    • 2 tsp Ginger
    • 1 Scallions
    • 1 Thai chilis, fresh
  • Canned Goods

    • 1 Chilis, dried or fresh
    • 1/2 cup Vegetable broth
  • Condiments

    • 1 tbsp Hoisin sauce
    • 1/2 cup Soy sauce
  • Pasta & Grains

    • 1 Rice or noodles
  • Baking & Spices

    • 2/3 cup Brown sugar
    • 7/8 cup Cornstarch
  • Oils & Vinegars

    • 1 1/16 cup Vegetable or canola oil
  • Frozen

    • 2 cups Butler soy curls

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olivesfordinner.com

olivesfordinner.com

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Found on olivesfordinner.com