Seitan Peppersteak With Bean-Thread Noodles

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* Exported from MasterCook *

 

Seitan " Peppersteak " With Bean-Thread Noodles

 

Recipe By : Pasta East to West by Nava Atlas, page 66

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 ounces bean thread noodles -- (cellophane)

1 pound fresh seitan with liquid reserved -- (see)

2 tablespoons canola or peanut oil

2 tablespoons natural soy sauce -- plus more to taste

1 large onion

quartered and thinly sliced

2 cloves garlic -- minced

1 large green bell pepper

cut into 2-inch strips

1 large red bell pepper

cut to match the green pepper

8 ounces white mushrooms -- sliced

1/4 cup dry sherry

1/2 teaspoon grated fresh ginger -- optional

1 tablespoon cornstarch or arrowroot

1 cup snow peas -- trimmed

 

4 to 6 servings

 

Seitan is a traditional Asian food made from high-protein wheat gluten. In

Chinese cookery, it is often used as a convincing meat

substitute. Peppersteak is a perfect vehicle for this " beefy " food.

 

In a heatproof container, combine the noodles with enough hot water to

cover. Cover and let soak until al dente, about 20 minutes. Drain the

noodles, then transfer them to a cutting board, and chop in several

directions to shorten.

 

Meanwhile, drain the liquid from the seitan into a measuring cup. Add

enough water to equal 1 cup, and set aside until needed. Cut the seitan

into chunky, bite-size strips. Slowly heat 1 tablespoon of the oil and 1

tablespoon of the soy sauce in a wok or stir- fry pan. Add the seitan,

stir quickly to coat, and turn the heat up to medium-high. Stir-fry until

most of the sides are lightly browned. Transfer the seitan to a plate

until needed.

 

Heat the remaining tablespoon of oil in the wok. Add the onion and saute

over medium heat until golden. Add the garlic and bell peppers, turn the

heat up, and stir-fry until the peppers are tender-crisp. Add the

mushrooms and continue to stir-fry until they wilt.

 

Combine the reserved liquid from the seitan in a small bowl with the

remaining tablespoon of soy sauce, along with the sherry and optional

ginger. Stir in the cornstarch until it dissolves. Pour into the wok and

cook, stirring, until everything is well heated through.

 

Stir in the noodles and heat briefly. Serve at once, passing around extra

soy sauce, if desired.

 

Note: Ready-made seitan is available in natural foods stores. Or, if you'd

like to pre- pare a larger quantity more economically, try Arrowhead Mills'

Seitan Quick Mix.

 

Calories: 339, Total Fat: 5 g, Cholesterol: 0 g, Protein: 33 g, Sodium: 408 mg

 

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