Veganizing traditional recipes is one of my favorite things to do. This take out favorite gets updated with seitan instead of beef. I make my own beef flavored seitan but store bought seitan will suffice. Traditional recipe remade for modern times.
INGREDIENTS
3/4 to 1lb beef seitan, cut into thin strips
1 Tbsp soy sauce or tamari
1 Tbsp cooking sherry
1 medium onion, halved and sliced
1 Tbsp fresh garlic, minced
1 Tbsp fresh ginger, minced
4 cups broccoli florets
2 cups bean sprouts
SAUCE
1/3 cup tamari or soy sauce
1/2 cup water
1/4 cup coconut sugar
1 Tbsp cooking sherry
1 Tbsp toasted sesame seed oil
1/2 tsp freshly ground black pepper
1 1/2 Tbsp cornstarch
1 Tbsp Black Bean Sauce(optional)
1.5 cups rice of choice.
DIRECTIONS
1. Cook rice according to package directions. Toss the beef seitan strips with the soy sauce and sherry. Set aside until ready to use.
2. Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
3. Heat 1 Tbsp oil over high heat in a wok or skillet. Once hot, add the seitan and fry until lightly browned, about 3 minutes per side. Remove seitan from skillet, set aside.
4. Add anither 1 Tbsp oil to skillet then add onions, garlic and ginger and stirfry for 1 minute. Add the broccoli and continue to stirfry for 2 to 3 minutes. Add 1/4 cup water then cover until water absorbed, approximately 3 minutes.
5. Return seitan to skillet then stir in sauce and simmer until sauce bubbles and thickens. Stir in bean sprouts then remove from heat
6. Serve over steamed rice.
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