Mongolian Soy Curls

Ingredients

• 5 ml (1 tsp)ginger, minced
• 3 clovesgarlic, minced
• 120 ml (½ cup)low-sodium soy sauce
• 120 ml (½ cup)water
• 180 ml (¾ cup)date syrup
• 2.5 ml (½ tsp), optionalchilli garlic paste
• 0.6 ml (⅛ tsp), optionalred pepper flakes
• 15 ml (1 tbsp)cornflour
• 8dried dates
• 120 ml (½ cup)hot water
• 15 ml (1 tbsp)molasses
• Enough to make the syrup measure 180 ml (¾ cup)water
• 113 g (4 oz; about half a bag)Butler Soy Curls
• 30 ml (2 tbsp)cornflour
• 1 bagfrozen broccoli
• To garnishsliced spring onions

Instructions

1. 1

   Soak the soy curls

   Put the soy curls in a large bowl and cover them with hot water.

2. 2

   Season and rest

   If you like, add 1 tbsp of the soy sauce to season the curls, then set them aside.

3. 3

   Soak the dates

   Place the 8 dried dates in a bowl and cover with hot water.

4. 4

   Soften the dates

   Leave the dates to soak for at least 30 minutes.

5. 5

   Pit the dates

   Remove the stones and put the dates in a blender.

6. 6

   Blend the syrup

   Add 120 ml water and the molasses to the blender, then blend until smooth.

7. 7

   Strain the syrup

   Push the mixture through a sieve to remove any pieces, then add water until it measures 180 ml.

8. 8

   Soften the aromatics

   In a saucepan, sauté the garlic and ginger with a little water until softened.

9. 9

   Combine the sauce

   Add the soy sauce, 120 ml water and 180 ml date syrup.

10. 10

    Add the spice

    If using, season with the chilli garlic paste and red pepper flakes.

11. 11

    Thicken the sauce

    Whisk in a slurry made with 1–2 tbsp cornflour to thicken the sauce.

12. 12

    Drain the curls

    Drain the soy curls and add them to a non-stick frying pan.

13. 13

    Brown the curls

    Stir-fry the soy curls until golden brown.

14. 14

    Add broccoli and sauce

    Add the partly steamed broccoli and the sauce, then stir to combine.

15. 15

    Garnish the dish

    Finish with sliced spring onions and roasted sesame seeds.

16. 16

    Serve straight away

    Serve over rice or noodles.

What are Mongolian soy curls?

Soy curls are made from whole soybeans and have a chewy texture that works well in a saucy stir-fry. This dish takes inspiration from Mongolian-style takeaway flavours, combining savoury soy sauce with a sweet, glossy sauce.

Here, dates and molasses build the sweetness, while broccoli adds colour and a tender contrast to the browned curls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 15g protein, 67g carbs, 3g fat.

The date syrup, dates and cornflour provide most of the carbohydrates, while the soy curls contribute the main share of protein. Soy sauce and any added garnish contribute sodium; serve with extra broccoli or other vegetables and a modest portion of rice or noodles to balance the plate.

Making the date syrup

Soak the dates for at least 30 minutes so they soften enough to blend smoothly. Removing the stones before blending helps keep the syrup free of hard pieces.

Straining the blended mixture removes any remaining bits. Add water until you have 180 ml of syrup, as the dates and their texture can affect the final volume.

Getting the sauce right

Build the sauce by softening the ginger and garlic before adding the liquids. This gives the aromatics time to mellow without needing much cooking liquid.

Cornflour thickens the sauce; mix it into a slurry first and whisk it in gradually. Add only as much as needed for the consistency you want.

Browning the soy curls

Drain the soaked curls well before they go into the frying pan. Excess water can make them steam rather than develop the golden colour called for in the method.

Stir-fry until the curls look golden, then combine them with the broccoli and sauce. Give everything a thorough stir so the sauce coats the curls.

Broccoli and timing

The broccoli should be partly steamed before it is added, as the final stir with the sauce is brief. This helps it stay tender without becoming too soft.

The dates need at least 30 minutes to soak, so allow for that alongside the stated 40-minute total time. The sauce can be made while the dates soften.

Serving ideas

Serve the stir-fry over rice or noodles, as suggested in the method. Either gives the glossy sauce something to cling to and makes the dish more substantial.

Add the sliced spring onions at the end for a fresh finish. Roasted sesame seeds are also mentioned as a garnish in the method.

Recipe notes & tips

• Use hot water to soak the soy curls and dates so they soften as directed.
• Reserve 1 tbsp of soy sauce for seasoning the curls if you want to follow that optional step.
• Strain the date mixture before measuring it to remove any pieces.
• Whisk the cornflour into a smooth slurry before adding it to the sauce.
• Drain the soy curls thoroughly before stir-frying to help them brown.
• Partly steam the broccoli before adding it to the pan.

Variations

• Add extra heat: Use the optional chilli garlic paste and red pepper flakes to make the sauce spicier.
• Use fresh broccoli: Cut it into florets and partly steam it before combining it with the sauce.
• Choose your base: Serve the stir-fry over rice or noodles, as preferred.
• Make it less sweet: Start with less date syrup and adjust the sauce to taste.
• Finish with sesame: Add roasted sesame seeds as suggested in the method.

Common mistakes to avoid

• Skipping the date soak: The dates may not blend smoothly; soak them for at least 30 minutes.
• Leaving date pieces in the sauce: Strain the blended mixture before using it.
• Adding dry cornflour: It can form lumps; whisk it into a slurry first.
• Putting wet curls in the pan: They may steam instead of browning; drain them well.
• Overcooking the broccoli: Add it partly steamed, then stir it with the sauce just to combine.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a pan or microwave, adding a splash of water if the sauce has thickened.

Frequently asked questions