Servings: 2 to 3 depending on what you do with them

1 cup of Soy Curls, hydrated* 1 cup of Soy Curls, hydrated*
2 tbsp oil - divided 2 tbsp oil - divided
1 clove garlic minced 1 clove garlic minced
¼ cup lite soy sauce ¼ cup lite soy sauce
2 tbsp sugar 2 tbsp sugar
1 tsp rice wine 1 tsp rice wine
2 green onions, chopped 2 green onions, chopped
1 tbsp roasted sesame seeds 1 tbsp roasted sesame seeds

Rehydrate the soy curls (see notes*), drain and set aside.
Heat 1 tbsp oil in the saute pan over medium heat. Add the soy curls and fry until they get some little brown crusty parts. Add the garlic and toss for 30 seconds.
Prepare the sauce by whisking together 1 tbsp of the oil, soy sauce, rice vinegar and the sugar and pour into the pan. Bring to a boil, which it may do immediately and then reduce the heat a little and stir frequently until it caramelizes and pretty much all of the sauce is gone.
Throw in the green onions and sesame seeds and toss to mix well.
Serve in a Buddha bowl or over rice.

* Cover the Soy Curls with warm water, and soak for 10 min. Drain excess water. I press on them with a spoon while in a strainer.  * Cover the Soy Curls with warm water, and soak for 10 min. Drain excess water. I press on them with a spoon while in a strainer.
Recipe I used for inspiration ➡️ www.food.com/recipe/actual-pf-changs-mongolian-beef-recip...  Recipe I used for inspiration ➡️ www.food.com/recipe/actual-pf-changs-mongolian-beef-recip...