Tuesday, March 18, 2014

Szechuan-Style Seitan and Asparagus Stir-Fry

I love Asian food. Always have, always will. It is definitely my all-time favorite ethnic food. I love to cook it, eat it, and, to be quite honest, LOOK at it (hey, come on-you KNOW vegan sushi is pretty beautiful, to say the least!).
Chinese food definitely tops the charts when it comes to favorite Asian food. Nothing beats that garlicky, tangy bite that Chinese food provides. YUMMMMMMM. Paired with some steaming hot brown rice, you've got yourself a perfect meal.
This stir fry was inspired by Isa Chandra's "Asparagus Stir-fry with Seitan Beefless Tips" (however I did not even look at the recipe before making this...I just heard the title and was intrigued to try and recreate it!)...that and the fact that I had some asparagus I needed to use, like, two days ago...!
This came out wonderfully. Each ingredient plays such a crucial role I advise not leaving anything out. Get ready to be taste-bud transported to China...

Szechuan-Style Seitan and Asparagus Stir-Fry

Szechuan-Style Seitan and Asparagus Stir-Fry; Vegan. Serves One.

  1. 1/4 Cup Vital Wheat Gluten 
  2. 1/4 tsp EACH onion powder, garlic powder, and poultry seasoning (mine contained marjoram, nutmeg, rosemary, thyme, and sage)
  3. Scant 1/4 Cup water
  4. 6 oz. asparagus spears, washed and largely chopped
  5. 2 tsp minced garlic
  6. 1/4 Cup chopped onion
  7. 1 T Bragg's liquid aminos
  8. generous sprinkling of black pepper

  1. Prepare your seitan by bringing a small pot of water to the boil on the stovetop. In a bowl, mix together the gluten, onion powder, garlic powder, and poultry seasoning. Add scant 1/4 cup of water and stir together. Knead dough well in hands and form a log. Wrap TIGHTLY in foil, twisting ends and folding them in. Place seitan log in boiling water for 15 minutes. Meanwhile, set oven to 350 F to preheat while seitan cooks.
  2. Remove seitan from boiling water (with TONGS!) and place dirtily onto a baking sheet. Bake in foil wrap for 15 minutes. 
  3. When finished baking, remove from oven and let stand, still wrapped in foil, for about 5 minutes to cool.
  4. Heat a non-stick pan over medium heat. Add liquid aminos and a splash of water. Add onion and garlic and cook about 1 minute, stirring regularly. Add asparagus and more water, if necessary, to prevent sticking. 
  5. While veggies are sautéing, carefully unwrap your foiled seitan. Slice roll in half lengthwise, then chop into small bite-size pieces. Add seitan bites to veggie sauté. Cook, stirring occasionally, for 5-7 minutes, until seitan looks well-coated in sauce mixture. 
  6. Serve! This is great with brown rice and fresh melon.

Close-up time.

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