Kung Pao Seitan
Hi everyone, this is my first recipe.
– 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
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.
For variation, try making with your choice of zucchini, asparagus, garlic sprouts, broccoli, baby corn, straw mushrooms, bamboo shoots, and water chestnuts.