Vegan soy curl, broccoli "Mongolian" stir fry

Inspired by this post from V Nutrition, I made this soy curl veganized version of "Mongolian Beef & Broccoli".  It was surprisingly convincing and tasted like take out!

METHOD

Rehydrate 2 C soy curls in hot water for 10 minutes. Then drain and press out the extra water. Reserve.

Prepare:
2 cloves garlic, thinly sliced
1 TB microplaned ginger
1 head broccoil, cut into bite size pieces
4 cremini mushrooms, sliced thin

Mix up the liquid sauce ingredients in a cup:
1 TB hot water
1 TB cornstarch 
1 TB maple syrup 
3 TB soy sauce
1/2 tsp red pepper flakes 
1/8 tsp chili oil 

In a hot saucepan, add 1 TB neutral oil (we use avocado oil).  Fry up the garlic and ginger for 60 seconds. Then add broccoli and mushrooms and cook until halfway done/starting to soften.  Add the soy curls and the sauce ingredients and stir. Place lid and cook until warmed through and broccoli is soft. The sauce will thicken a bit.

Serve over rice.