Tuesday, June 05, 2007

Orange Seitan, Jasmine Rice

Dinner 6/5

Orange Seitan
(recipe below)

Jasmine Rice

Orange Seitan

The seitan and stir-fried orange peel has one of our favorite sauces:

one orange, juiced (clean out the pulp afterwards and save the peel for the stir-fry, below)
1 tbs. sesame oil
1 tbs. tamari
1 tbs. agave
2 tbs. hoisin
2 tbs. sherry
1 tsp. ginger, grated
1 tsp. garlic, minced
1 tsp. cornstarch
about 1/2 cup of water (depending on how juicy the orange was)

8oz. of seitan sliced thinly into strips
canola oil

orange peel (from above) cut into 1/4" strips
canola oil

Coat the seitan strips with enough cornstarch and stir-fry in a wok with canola oil until crisp. Remove and set aside.

Add a little more oil to the wok and stir-fry the orange peel, turning rapidly to avoid burning the peels, about 1 minute. Add the seitan back to the wok.

Mix together all the ingredients and pour over the seitan and orange peel until the sauce thickens. Check for seasoning and serve hot over jasmine rice.

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