Leaning Vegetarian

I gotta tell you; I was pretty skeptical about the homemade seitan after we’d boiled it and stored the odd-shaped lumps and broth in the fridge. I’d had it before, but boy, this didn’t look quite like an appetizing main dish. At all.

But I figured a stir-fry would mix many tastes together even if it was pretty meh.

Boy, was I wrong. It browns wonderfully in a skillet, and the nice crispy crust and substantial texture worked spectacularly better than I’d hoped.

Start by slicing the seitan into roughly inch square bits, and stir-fry it in a bit of hot oil.

Add a clove of garlic, a dollop of minced ginger, and a green onion to the seitan once both sides are brown. Then add the sliced red peppers and a bit of bok choy, and cook that til the peppers are tender.  Mix a couple tablespoons of hoisin sauce (or to taste) with a bit of water in which you’ve dissolved a sprinkle of cornstarch, and stir that into the pan.  Serve with steamed rice.

Seitan’s definitely a win. Rachelle is considering making a faux chicken salad – I’ll see if I can get her to take pictures and post it.