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Cooking Teacher

Chinese Orange Seitan

Hot, spicy, oily beef dishes…how we love them. And how our hearts suffer because we do. So are we doomed to a life of boiled tofu and sprouts? No, silly. Try this spicy sautéed dish and see if you don’t like it just as much as the salty, oily, meaty version.

Ingredient List: 

Seitan:
Avocado Oil
1 lb seitan, cut into strips

Sauce:
1/2 cup fresh orange juice
splash organic soy sauce
1/4 cup spring or filtered water
2 teaspoons arrowroot powder
generous pinch powdered ginger
splash umeboshi or red wine vinegar
1 teaspoon brown rice syrup
generous pinch crushed red chili flakes


Avocado Oil
1-inch piece fresh ginger, cut into fine matchstick pieces
2 cloves fresh garlic, minced
4-5 green onions, cut into 1-inch pieces
1 carrot, cut in thin matchsticks
1-2 stalks broccoli, tiny florets
1 red bell pepper, roasted, peeled, seeded and cut into thin strips
several button mushrooms, brushed free of dirt and thinly sliced
1/4 lb. fresh snow peas, cleaned and left whole

Step By Step Instructions: 

Combine sauce ingredients and set aside.

In a wok, heat a small amount of oil and stir fry seitan strips until beginning to crisp, 3-4 minutes. Remove from wok and set aside.

Combine sauce ingredients and set aside.

In the same wok, heat another bit of oil and stir fry ginger, garlic and green onions for 1-2 minutes. Add carrot and broccoli and stir fry 2-3 minutes. Stir in pepper and mushrooms and stir fry 2-3 minutes more. Add snow peas, cooked seitan and the sauce, stirring until a clear glaze forms. Serve immediately over cooked brown basmati rice.