Crispy Seitan with Peanuts and Scallions

Seitan is processed wheat gluten that is higher in protein and has a chewier, meatier texture than tofu. This dish is delicious served with steamed broccoli and brown rice.

MAKES 4 SERVINGS

1⁄4 cup Shaoxing rice wine, dry sherry, sake, or dry white wine

1⁄4 cup water

1 tablespoon hoisin sauce

1 tablespoon light brown sugar

1 tablespoon plain rice vinegar

1⁄2 tablespoon toasted (dark) sesame oil

1 teaspoon cornstarch

1⁄4 teaspoon salt

Freshly ground black pepper, to taste

1 tablespoon peanut oil

1 pound seitan, drained, patted dry with paper towels, cut into bite-size pieces

1⁄4 cup chopped unsalted peanuts

1 tablespoon chopped fresh ginger

4 scallions, white and green parts, thinly sliced

1⁄4 cup chopped fresh cilantro

In a small bowl, whisk together the wine, water, hoisin, sugar, vinegar, sesame oil, cornstarch, salt, and pepper until blended; set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add seitan and cook, stirring frequently, until lightly browned, 4 to 5 minutes. Add the peanuts and ginger and cook, stirring constantly, until nuts are lightly browned, 1 to 2 minutes. Reduce the heat to medium and add the hoisin sauce mixture and scallions; cook, stirring, until the sauce is thickened, about 2 minutes. Stir in the cilantro and serve warm.

{PER SERVING} Calories 376 • Protein 24g • Total Fat 19g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 30g • Dietary Fiber 1g • Sodium 211mg

hancheng

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