 |
|
Kung Pao Seitan
2 tablespoons black bean sauce
1 clove garlic, minced
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoons sherry
1 teaspoon sugar or natural sweetener
2 tablespoons corn oil
1/2 cup raw unsalted peanuts (I used roasted peanuts)
1 teaspoon hot red pepper flakes
1 pount seitan, cut into 1/2 inch strips
Mix black bean, garlic, hoisin, vinegar, sherry and sugar, plus 2
tablespoons of water, in a small bowl. Set sauce aside. Heat oil
in a wok or large skillet over meduim heat. Add peanutes and red
pepper flakes and cook until peanuts are golden brown (not necessary
if you use roasted peanuts). Remove with a slotted spoon and set
aside. Add seitan and stir fry until browned, 1 to 2 minutes, return
peanuts to pan, add sauce, and stir. Cook, stirring until heated
through, about 2 minutes. Serve over freshly cooked life.
|
|
Kung Pao Seitan