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