Wednesday, September 21, 2011

Sichuan Stir-Fry Seitan with Peanuts

Stir-fries are such a nice weekend dinner, they come together so fast. Don't let this list of ingredients startle you Some of the same ones are used in the marinade and the sauce so the list seems long. Just grab all of your ingredients, prep all the veggies and then you are ready to cook. The original recipe was from Cooking Light and used chicken.

  • 2 tablespoons Bragg's
  • 2 tablespoons Mirin (rice wine)
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1 package WestSoy cubed Seitan
Stir-Frying Oil:
  • 2 tablespoons vegetable oil, divided
  • 1/2 vegan Chicken broth
  • 2 tablespoons sugar
  • 2 1/2 tablespoons Bragg's
  • 2 tablespoons Mirin (rice wine)
  • 1 tablespoon Worcestershire sauce
  • 1 1/4 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced ginger
  • 1 1/2 tablespoons minced garlic (about 7 cloves)
  • 1 teaspoon chile and garlic sauce

Remaining Ingredients:

  • 1 1/2 cups drained, sliced water chestnuts
  • 1 cup (1/2-inch) sliced green onion tops
  • 3/4 cup dry-roasted peanuts
  • 6 cups hot cooked long-grain rice

To prepare marinade, combine first 5 ingredients (listed under marinade) in a medium bowl; cover and chill 20 minutes.

To prepare sauce, combine all of the ingredients (listed under Sauce); stir well with a whisk.

Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the seitan mixture; stir-fry about 4 minutes or seitan is slightly brown.

Remove from pan; set aside. Heat 1 tablespoon vegetable oil in pan. Add the sauce ingredients and cook for about 1 minute until it slightly thickens.

Stir in seitan, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.


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