Friday, June 18, 2010

Sweet and Sour Seitan, Jasmine Rice

Dinner 6/18

Sweet and Sour Seitan
(recipe below)

Jasmine Rice

Sweet and Sour Seitan


1/3 cup of pineapple juice
1/4 cup of rice vinegar
2 tbs. tamari
1 tbs. ketchup
2 tbs. agave
1 clove of garlic, minced
1/2 cup of water

Whisk together and set aside.


Smoker box with sherry wood chips (optional)

8 oz. seitan, cut into 1/2" cubes
1 tbs. sherry
1/2 tsp. black pepper
3 tbs. cornstarch (divided use)

Smoke the seitan cubes with cherry wood chips for 25 minutes (optional).

Put the seitan into a large mixing bowl and add the sherry and black pepper. Give it a few minutes to marinate, then toss with 2 tbs. of cornstarch until well coated. Give the seitan another 10 minutes or so, and toss again with the remaining 1 tbs. of cornstarch.

Deep-fry in canola oil at 375F until crispy, about 3-4 minutes. Drain and reserve.


a medium pineapple, cut into 1/2" dice
2 medium carrots, peeled and cut on the bias
1 red bell pepper, seeded and cut into 1/2" dice
1/4 cup of baby corn
1/4 cup of bamboo shoots
1 cup of snap peas (or snow peas), trimmed

In a wok, over high-heat, add 1 tbs. of canola oil and stir-fry the vegetables until cooked through.

Add the reserved seitan and the sweet and sour sauce into the wok and bring to a boil.

Cornstarch Slurry

1 tbs. of cornstarch
2 tbs. water

In a small container, whisk together the cornstarch and water and pour the slurry into the wok and stir until sauce begins to thicken.

Check for seasoning and serve on top of steamed jasmine rice.

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