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

1 cup of Soy Curls, hydrated* 1 cup of Soy Curls, hydrated*
¼ cup lite soy sauce ¼ cup lite soy sauce
2 tbsp maple sugar 2 tbsp maple sugar
1 tsp rice wine 1 tsp rice wine
1 clove garlic minced 1 clove garlic minced
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 saute pan over medium heat and fry soy curls until they get some little brown crusty parts.
Prepare the sauce by whisking together soy sauce, maple syrup, rice vinegar, and minced garlic and pour it into the pan. Bring to a boil, which it may do immediately and then reduce the heat a little and stir frequently until 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...