Vegetarian Chinese Stir Fry with Seitan
Adapted from The Asian Vegan Kitchen by Hema Parekh
Ingredients:
Vegetables:
- 1 large carrot - julienned in to thin strips
- 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
- Serve over cooked brown rice