1/2 cup shredded cabbage (1/4th of a small cabbage)
1/2 cup shredded red cabbage (1/4th of a small red cabbage)
2 stems of kale, only the green part shredded
1/2 cup brussel sprouts (about 5 sprouts)
For the sauce:
2 Tbsp white miso
3 Tbsp soy sauce
2 Tbsp sake
2 Tbsp chili oil with some red chili powder mixed (in lieu of 2 Tbsp of Chinese red chili paste)
2 Tbsp rice vinegar
1 tsp brown sugar
1 tsp garlic, minced
1 inch ginger, grated
Other:
4 Tbsp vegetable oil
8 oz package of Seitan (I used Sweet Earth Natural Foods Traditional Seitan)
8-10 dried red chilies
1 Tbsp toasted sesame oil for drizzling
1/4 cup cashews
Method:
Whisk together all the ingredients for the sauce until the miso is well-dissolved
Marinate the seitan in a little bit of the sauce for around 10 mins
Soak the red chilies in warm water for around 10 mins
Heat the vegetable oil in a wok
Fry the cashews until golden brown. Remove with a slotted spoon and set aside
Add the red chilies and stir for about 3-4 minutes. Then add the seitan and cook for around 5 mins. Remove the chilies and seitan with a slotted spoon and set aside
Add the vegetables to the same oil and stir-fry for about 2-3 minutes over high heat. Lower the heat, close and cook for 5 minutes
Remove lid, add in the sauce and cook over medium heat for another 5 minutes.
Mix in the chilies and seitan
Remove from heat. Drizzle toasted sesame oil on top and garnish with cashews