(stuffed with shiitake mushroom and napa cabbage)
Garlic Soup With Tofu
A variation on the takeout classic "Orange Beef" for Chinese New Year 2006...
1 package (8oz) of Seitan, cut into thin slices
1 tsp. light soy or tamari
1 tsp. sesame oil
1 tbs. chinese cooking wine (or sherry or white wine) optional
1/2 tsp. sugar (florida crystals/rapadura)
salt and pepper to taste
1 orange -- cut a thin slice off the top and bottom, lay flat and cut peel off as you go around. Cut the peel into 1/4" slices. Save the orange segments for the sauce.
2 tbs. Chinese cooking wine / sherry / white wine (optional)
1 tbs. hoisin sauce (make sure it's the vegan kind)
1 tbs. mushroom sauce
1 tbs. sesame oil
3 tbs. fresh squeezed orange juice
1 tsp. scallions
1/2 tsp. fresh ginger, microplaned
1/2 tsp. fresh garlic, minced
1 tbs. sugar
Mix the marinade ingredients together and add the seitan. Let sit for one hour.
Prep the Orange slices.
Prepare Orange Sauce: in a bowl, combine ingredients and make sure the sugar is dissolved, set aside.
Drain seitan pieces from marinade and dust with cornstarch. Stir-fry quickly in peanut oil in small batches. Drain on paper towels. Discard oil.
Add 1 tbs of oil to wok and heat until sizzling hot, Stir-fry strips of orange peel until crispy. Pour sauce ingredients into wok, stir until bubbly and thickened. Add seitan, stir-fry for one minute. Serve immediately over rice.
Saturday, January 28, 2006