Kung Pao Seitan

Hi everyone, this is my first recipe.

Ingredients:

(serves 4)

- ½T Peanut or Canola Oil

- 3 Dried Red Chilies (adjust to your taste)

- 1 Jar (230g) Seitan, cut in bite-sized pieces

- 1 Clove Garlic, minced

- 3cm Ginger Root (peeled, diced in 1cm pieces)

- 1 Oriental Green Onion (sliced in 1.5cm pieces）

- 1 Yellow Onion (chopped into 1.5cm pieces)

- ½ Red Bell Pepper (chopped in 1.5cm pieces)

- ½ Green Bell Pepper (chopped in 1.5cm pieces)

- ½ Cup Unsalted Cashews or Peanuts (toasted lightly)

- ½ Teaspoon Sesame Oil

- Sichuan Pepper Powder (to taste)

For Slurry (finishing sauce), mix the following (Note: you will need to mix well again, before pouring onto the vegetables):

- 2 Tablespoons Konbu (Kelp) Dashi (may substitute with water)

- 1/4 Cup Soy Sauce

- 3 Teaspoons Chinese Rice Wine “Lao Chu” (pale dry sherry works as a substitute).

- 1 Tablespoon Rice Vinegar

- 1 Tablespoon Brown Sugar

- 2 Teaspoons Cornstarch

Method:

1. In a non-stick skillet, heat oil over medium heat, and add the red chili peppers.

2. When the chili peppers begin to brown, add the seitan pieces and brown them. Add the garlic and ginger (you can remove red chilies, garlic and ginger at this stage).

3. Add green onion pieces, raise heat to high and stir quickly until the aroma comes out. Add chopped bell peppers and yellow onions and stir-fry.

4. Add nuts. As soon as the nuts are heated, REMIX the slurry sauce well, and then pour it around the sides of the pan to heat up, before coating the rest of the ingredients in sauce.

5. Turn off the heat, add sesame oil and mix well. Season with Sichuan pepper to taste.

Comments:

For variation, try making with your choice of zucchini, asparagus, garlic sprouts, broccoli, baby corn, straw mushrooms, bamboo shoots, and water chestnuts.

1. Mimì 28 July 2010 at 08:02

   

   Hello William ..

   Welcome to the world of Veganblog … Your dish is really succulent and delicious .. What do I eat a plate : D

   
   
2. Pizza pie 28 July 2010 at 08:06

   

   Welcome William! Your recipe is wonderfull, brillant end magic!
   Eleonora found a great new Chef
   I love Tokyo and what a chance to live in this city!!!
   PS: nice smile in the picture, too!

   
   
3. Sauro Martella 28 July 2010 at 08:09

   

   Welcome on VeganWIZ.com William!
   

   
   
4. Susi 28 July 2010 at 09:15

   

   hi, welcome here TokyoVegan! What a wonderful recipe you’ve brought us

   
   
5. TokyoVegan 28 July 2010 at 09:36

   

   Thank you all for your warm encouragement! I’ll get right to work on my next recipe…
   William

   
   
6. EleonoraNW3 28 July 2010 at 10:27

   

   Hi William, I’m a bit late, but a very warm welcome in the VeganWiz world with your tasty seitan!
   I promise you’ll have fun here. We’re looking forward to reading (and trying out…) your new recipe then

   
   
7. Mirko 28 July 2010 at 10:41

   

   This recipe is amazing…i love this kind of chinese–jappo thing, that sauce…i love it. Welcome on veganwiz!!!

   
   
8. Noelle @Opera Singer in Kitchen 28 July 2010 at 14:32

   

   This looks fantastic! I made seitan for the first time this past week, so I might have to try this recipe since this is my favorite Asian dish! Great job and welcome!

   
   
9. Pizza pie 29 July 2010 at 12:15

   

   I made almost the same today for lunch! But I haven’t nuts… I used almonds…
   You used cornstarch, is it for having a shining aspect?
   Your meal is nicer than mine! But mine is very good and… here!!!

   
   
10. Chicca66 2 August 2010 at 21:27

    

    Hello Williams welcome with this tasty recipe
    The colours are beatifull

    
    
11. Andrada 5 August 2010 at 19:30

    

    Welcome! I like your recipe so much. You are a very good chef, with a brilliant beginning.

    
    
12. Nello 6 August 2010 at 06:19

    

    Hi William Welcome to you with your recipe really delicious

    
    
13. Lisa 7 October 2010 at 18:48

    

    Very good, and the picture is great as well!

    
    
14. Zannyh 9 March 2011 at 13:33

    

    Looks really nice will try it