Here's a super simple Mongolian Soy Curl recipe. Sweet heat, sticky and all around yum that cooks up in about 10 minutes. I used dried Thai chilis but 1/4 tsp red pepper flakes would substitute. Thai chili peppers can be found in Asian markets or Amazon. They are handy to have around and cost very little.
2 cups rice of choice
8 oz bag Butler soy curls
2 cups boiling water
1/4 cup cornstarch
1/3 cup soy sauce/tamari
1/3 cup brown sugar
1/3 cup water
1 bunch (3) baby bok choy, chopped, separating whites from greens
1 Tbsp minced garlic
1 Tbsp minced ginger
2 dried thai chilis, flakes discarded, chopped
4 scallions, 1" slices
1. Prepare rice according to package directions. Place soy curls in a bowl then pour boiled water over soy curls. Let stand 10 minutes to rehydrate. Drain and pat dry, squeezing liquid out of the soy curls(I use my salad spinner to remove liquid then pat dry in a towel). Return to bowl and toss with cornstarch.
2. Wisk together soy sauce, 1/3 cup water and brown sugar. Set aside.
3. In a large skillet/wok over medium-high heat with 2 Tbsp oil, stir fry soy curls until well browned, approximately 6 to 7 minutes. Remove from skillet and set aside.
4. Return skillet to medium high heat with another 1 Tbsp oil. Stirfry baby bok choy whites for 2 minutes. Add baby bok choy greens and continue to stirfry another minute.
5. Add garlic, ginger and Thai chilis and stirfry for 1 minute.
6. Return soy curls to skillet along with the scallions then pour in soy sauce mixture and continue stirring until boiling and everything well coated.
7. Serve Mongolian Soy Curls over rice and sprinkle with sesame seeds.