Everyone loves a good platter of chow mein, but no one loves the excessive calories, additives, salt, and sugar that weighs you down after the indulgence. My version is lighter, fresher, and just as tasty . . . and you can cook it in your slow cooker all day!
Makes 3–4 servings
1 pound seitan, chopped into chunks
2–3 stalks celery, diced
1 small leek, split lengthwise, rinsed free of dirt, diced
½-inch fresh ginger, minced
2 cloves fresh garlic, minced
2–3 small carrots, diced
6–8 whole green onions, cut into 1-inch pieces
1 cup spring or filtered water
¼ cup soy sauce
½ cup mung bean sprouts
1 (8-ounce) can water chestnuts, drained and rinsed
¼ cup arrowroot flour
2 teaspoons light sesame oil
2 cups snow peas, rinsed well, left whole
Combine all ingredients except arrowroot, oil, and snow peas in a slow cooker. Cover and allow to cook over low heat for 6–8 hours.
When you are ready to serve, dissolve arrowroot in a small amount of cold water and stir it, along with sesame oil and snow peas into seitan and vegetables. Stir until arrowroot thickens and clears and snow peas turn bright green.