Stir Crazy! Seitan Stir-Fry

[Guest guest]

* Exported from MasterCook *

 

Seitan Stir-Fry

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 76

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons kuzu powder

4 teaspoons cold vegetable stock or water

1 1/2 teaspoons shoyu or natural soy sauce

1 1/2 teaspoons fresh lemon juice

1 tablespoon peanut oil

1 large leek -- white part only

thinly sliced and well rinsed

OR 1 large onion

halved and sliced thin

4 cloves garlic -- minced, up to 6

1 large carrot -- sliced

2/3 cup sliced daikon radish

1 cup sliced fresh shiitake mushroom caps

1 teaspoon grated peeled fresh ginger

1/2 pound traditionally seasoned seitan

cut into small chunks or thin strips

2 cups thinly sliced bok choy

OR Chinese cabbage

3 cups broccoli -- up to 4

cut into small florets and stems

1 cup seitan marinade -- (see note)

1 tablespoon toasted sesame seeds

 

Seitan contributes its satisfying chewy robustness to this one-dish

meal. I like to serve this stir-fry over soba noodles - about 3/4 pound

for 4 servings - tossed with a bit of dark sesame or hot chile oil. It's

also a tasty topping for rice or millet.

 

Combine the kuzu and cold stock in a small bowl and set aside until the

kuzu has dissolved, about 2 minutes. Whisk in the shoyu and lemon juice;

set aside.

 

Set a wok over high heat. Pour the oil around the rim and swirl it to coat

the pan. Add the leek and stir-fry for about 2 minutes. Continue

stir-frying for several minutes, gradually adding the garlic, carrot,

daikon, shiitakes, ginger, and seitan. When the vegetables are almost

tender, add the bok choy, broccoli, and seitan marinade. Cover and steam

briefly.

 

Stir in the kuzu mixture and cook just until the sauce thickens. Serve

immediately, sprinkled with sesame seeds.

 

Serves 4

 

Variation: Substitute cremini or white button mushrooms for the shiitakes.

 

Note: If you substitute unseasoned seitan, use vegetable stock and add more

garlic, ginger, and shoyu to taste.

 

Calories: 224, Carbohydrates: 21g, Total fat: 5g, Cholesterol: 0g, Protein:

23g, Sodium: 192.

 

- - - - - - - - - - - - - - - - - -