Now Your Turn

Sweet and Sour Seitan

Main Course | August 8, 2014 | By



4 teaspoons sesame  oil

2 tbsp  ginger, minced

2 tbsp  garlic, chopped

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

2 tbsp  Hopisin sauce

2 tbsp Oyster sauce

1  bunch  cook broccoli

1 lb ready to make   Seitan

1/4 cup cornstarch

2 large green onions sliced on the diagonal into one-inch lengths

1/4 cup  cashews

400 g pre-cooked  Miki noodles


Make the sauce by heating a sesame oil in a medium saucepan over med/low heat.Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.Remove it from the heat.Slice the  seitan into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the seitan  so that you get wider cuts).Dip the pieces into the cornstarch to apply a very thin dusting to both sides of each piece .Let the seitan sit for about 10 minutes so that the cornstarch sticks.Heat a little oil over medium heat until it’s nice and hot, but not smoking.Add the seitan to the oil and sauté for just two minutes, or until  just begins to darken on the edges.Add the sauce, cook for one minute while stirring, then add all the green onions, cashews.Preheat through  a  noodle and   tose  with some  sesame oil.Stir with  the warm broccoli  .When you finish serve with the Sweet and Sour  Seitan  immediately.Granish with extra  green onion,cashews.




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Georgia Bitay