| Wheat gluten is an
ancient Asian use of wheat flour as a meat substitute. You may be able to
find it ready prepared in Asian or health food markets, or you can make
your own. The following recipe is from our friend Ann Alves. Our seitan
comes from our tofu makers, The Bridge, Middletown, CT, where it is packed
in a soy-ginger flavored broth.
1)
Gently squeeze broth from 1 lb. seitan, using your hands, and
reserve. Cut seitan into thin strips. Set aside seitan and broth. You will
need 3 1/2 c. liquid.
2)
Cut 3/4 Ib. carrots
into pieces, using the Chinese roll cut if you are familiar with that
technique. By slicing diagonally through the carrot with your knife and
then rolling the carrot part way, pieces come out in an asymmetric shape.
Cut 2 large red peppers into strips, and slice 3 c. mushrooms.
Also peel and roll cut enough broccoli stems to measure 4 c.
This recipe uses usually discarded broccoli stems to very good advantage.
3)
In a wok or large frying pan heat 2 Tb. oil. When hot, add
vegetables, but not seitan. Turn vegetables constantly until edges are
beginning to brown nicely. Add 1/2 t. dried ginger, 3 cloves
crushed garlic, and sprinkle lightly with salt. When browning
is adequate, turn off the fire.
4)
In a bowl stir together
the 3 1/2 c. seitan liquid (or an equivalent amount of water and
2 Tb. shoyu), 3 Tb. cornstarch, 2 Tb. shoyu, 1 Tb.
Chin. sesame oil, 1/3 t. Chinese chili paste with garlic, and
1 t. honey. Pour over mixture in pan and turn on heat. Stir until
gravy is thickened and clear. Add seitan strips and heat thoroughly before
serving.
5)
Serve over brown rice garnished with sliced scallions.
Serves 6
|
Seitan
with Stir Fried Vegetables From