Kung Pao Seitan Amongst Asparagus

February 24, 2014

This dinner had me pulling some home-made seitan from the depths of the freezer in addition to our ol' Charney cookbook from the shelf. It's a formula nosotros know good - produce some rice, chop some veges, stir-fry 'em rapidly amongst a few condiments from the pantry. But there's something near this recipe that I don't intend nosotros would convey managed on our own: the seitan chunks are chewy in addition to satisfying but non overpowering, the asparagus in addition to capsicum are fresh in addition to crunchy, there's simply plenty savoury sauce clinging to the veges, in addition to at that topographic point are whole dried chillies that I'd never permit Michael toss inwards without a chef's limited instructions.

The residuum was dead on - I consider this kung pao is at to the lowest degree equally practiced equally the ones we've eaten around town.

Kung pao seitan amongst asparagus
(adapted slightly from a recipe inwards Ken Charney's Bold Vegetarian Chef)

two tablespoons tamari
two teaspoons mirin
two teaspoons chocolate-brown sugar
1 teaspoon sesame oil
1 teaspoon vegetarian Worcestershire sauce
1 teaspoon dark edible bean or chilli edible bean sauce
1/4 teaspoon dark pepper
1 tablespoon arrowroot
1 tablespoon vegetable oil
1 carrot, thinly sliced into half-moons
1 large bunch asparagus, chopped into bite-sized lengths
340g seitan, preferably chicken-style, chopped into 1cm cubes
three cloves garlic, minced
10 modest dried ruddy chillies, 1-3 of them broken open
1 ruddy capsicum, chopped into bite-sized pieces
1/4 loving cup roasted peanuts
230g tin H2O chestnuts, drained

Chop the vegetables in addition to seitan equally directed higher upward in addition to develop them aside.

In a modest bowl, whisk together the tamari, mirin, sugar, sesame oil, Worcestershire sauce, edible bean sauce, pepper, arrowroot in addition to 1/4 loving cup water. Set the sauce aside.

Heat upward the vegetable crude oil inwards a wok or large frying pan. Add the carrot in addition to asparagus in addition to stir-fry them for near a minute. Pour inwards 1/4 loving cup H2O in addition to allow them to steam for a farther minute. Add the seitan, garlic, in addition to chillies in addition to stir-fry for one-half a minute. Add the capsicum in addition to peanut in addition to stir-fry for some other half-to-one minute, until the capsicum is slightly softened. Pour over the sauce in addition to gently stir it through the vegetables until the sauce is thickened. Stir inwards the H2O chestnuts in addition to serve over rice.