General Tso's Seitan

Served over quinoa with steamed broccoli.

This original recipe has come out a bit differently every time I make it. Honestly, it's still a work in progress, but again, it's been too long since I shared a good recipe on here. Feedback/ suggestions welcome!

General Tso's was always one of my favorite Chinese dishes and one I was bummed to give up on becoming vegan, but of course, I didn't really have to give it up. Veganizing my favorite dishes from pre-vegetarian days has been instrumental in developing my cooking skills. It is so fun and rewarding, even if it does sometimes take a few tries to get it just right.

A note about the photos: I accidentally doubled the sauce and slurry, so don't be surprised if yours looks way more reasonable than mine. I will update this post next time I make it.

Ingredients:
- ½ kg seitan, diced into 2cm cubes
-2 C scallions (white onions pictured)
-8 small dried hot chilis
-½ Tbs flax sees
-½ tsp crushed red pepper
-1 Tbs sesame oil
-3 Tbs veggie oil

"Slurry"
-2 Tbs soy sauce
-2 Tbs water
-¼ C cornstarch

"Sauce"
-¼ C orange juice
-1½ tsp minced ginger
-¼ C soy sauce
-2 Tbs white vinegar
-2 Tbs sherry or white wine
-½ C broth
-2 tsp hot sauce
-1 Tbs white sugar
-¼ C cornstarch

To make:
1. Prepare the sauce first: Mix ginger and all wet ingredients, then briskly stir in sugar and conrstarch. Refrigerate until needed.
2. Heat the oil in a large frying pan to Med - Med High heat.
3. Prepare the slurry: pour water and soy sauce into a medium bowl. Then, stir in cornstarch. It should form a thick paste.

4. Dredge the seitan cubes through the slurry. Let them drip a bit and add them one by one to the oil, frying in batches, about 2 minutes to a side. They should get mega crispy. After they're done transfer them onto a plate with a paper towel to absorb the extra oil. Set aside.

So thick and pasty.

5. Drop heat to Medium. Pour excess oil out of the pan until just enough remains to saute the onions/ green onions and chilis. Saute onions and chilis a bit, maybe 5 minutes. Add crushed red pepper flakes and stir, cooking about another minute.

6. Pour in sauce and stir immediately, or else some might burn on the bottom. Stir continuously until sauce begins to thicken.

7. Add seitan cubes and give a few brisk stirs to coat, cooking until desired thickness is achieved.

8. Garnish with flax seeds. Serve with steamed broccoli over quinoa or brown rice.