Sweet and Spicy Stir Fry
[Vegan]

For the Stir Fry: 

1. In a sauce pan, bring water or broth to boil. Remove from heat and toss in dried Soy Butler curls. Stir well and allow to sit for 5 minutes until re-hydrated. Drain VERY well and squeeze as much liquid as you can from them.
2. In a large non-stick pan over med-high heat, add oil and Soy Curls. Cook for 7 minutes until they begin to brown.
3. Toss in the garlic and ginger, stirring constantly for about 30 seconds.
4. Add in chopped celery, bok choy and scallions. Cook, stirring often, until bok choy leaves are bright green and slightly softened (about 3 minutes). Celery should remain quite crisp, but cook to desired crunchiness.
5. Give sauce a quick stir and pour into the pan. Cook, stirring frequently, until the sauce thickens and everything is evenly coated (about 1-2 minutes). Add almonds and cook for another 1-2 minutes.
6. Remove from heat and serve or rice or noodles!

For the Sweet and Spicy Stir Fry Sauce:

1. In a small bowl, whisk together all the ingredients. Set aside.