Kung Pao Seitan

[Guest guest]

I tried this about 3 weeks ago with good results, I mostly followed the recipe

except I used White Wave's chicken-style seitan, which comes in chunks I cut

down to about 1-inch chunks.

 

 

* Exported from MasterCook *

 

Kung Pao Seitan

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons black bean sauce

1 clove garlic -- minced

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

2 teaspoons sherry

1 teaspoon sugar, or a natural sweetener

2 tablespoons corn oil

1/2 cup raw unsalted peanuts

1 teaspoon crushed red pepper flakes

1 pound seitan -- cut into 1/2-inch strips

Freshly cooked brown rice

 

Mix black bean sauce, garlic, hoisin sauce, vinegar, sherry, and sugar, plus 2

tablespoons water, in a small bowl. Set sauce aside. Heat oil in a wok or

large skillet over medium-high heat. Add peanuts and red pepper flakes and

cook until peanuts are golden brown, about 1 minute. Remove with slotted spoon

and set aside. Increase heat to high. Add seitan and stir-fry until browned,

about 1 to 2 minutes. Reduce heat to medium, return peanuts to pan, add sauce,

and stir. Cook, stirring, until heated through, about 2 minutes. Serve over

freshly cooked rice.

 

Description:

" Black bean sauce can be found in Asian markets or the gourmet section

of many supermarkets. "

 

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Per Serving (excluding unknown items): 83 Calories; 7g Fat (81.0% calories from

fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; trace Cholesterol;

159mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0