Seitan Ribs with Black Vinegar Sauce
Baby Bok Choy with Sesame Seeds
The seitan ribs are adapted from Gourmet (May 2008, p. 110),
The basic concept is to take your own home made seitan (but not pounding it out as thin), and cut it into roughly 3/4" wide x 1/2" thick x 4" long strips, coat with cornstarch and deep-fry for 4-5 minutes. Then slowly braise the seitan in a mixture of shallot, garlic, ginger, brown sugar, sherry, veg stock, black vinegar, tamari. The end result was a fantastic explosion of flavor and texture that was as close to take-out food as we have ever made at home. Pair it with a big unfiltered Zinfandel for the full effect...
The baby bok choy were split in half, rinsed, and steamed for 10 minutes. Then they were pan-fried in canola oil until starting to show some color. At the end they were splashed with a with a little tamari and toasted sesame oil, plated and topped with sesame seeds.