Seitan Chop Suey

Seitan chop suey with snap peas, scallions, waterchestnuts, and sprouts.

This recipe is an original, and one of my favorite creations. It is my pleasure to share it with you!

This recipe goes great with the chickeny seitan recipe from yesterday, but feel free to use store bought. I bet you could even substitute tofu if you're anti-gluten, but can't say I've ever tried that. For the record, I am rabidly pro-gluten.

I recommend serving with brown rice or quinoa. Quinoa, for those who don't know, is an Andean wondergrain with loads of protein and fiber. Much better for you than rice... unfortunately, it is also much more expensive, to the tune of like 5 times as much. 

Also: the veggies are really your choice. Feel free to mix and match. I recommend always including waterchestnuts, but I also really love waterchestnuts and any excuse to use them. I also would include some kind of oniony vegetable, like scallions (pictured), leeks, or yellow/white onion.

Ingredients:

-1 C broth
-2 Tbs soy sauce
-2 Tbs hoisin sauce (or molasses)
-2 C seitan, chopped into cubes
-1 Tbs olive oil
-1½ C broccoli sliced thin (or snap peas, as pictured, or celery, sliced into angled chunks)
-1 C chopped scallions (or leeks, or yellow/white onion)
-½ C waterchestnuts, sliced into matchsticks
-3 Tbs flour
-3 Tbs cornstarch
-sprouts (broccoli pictured, but feel free to use the more traditional bean sprouts)

To make:

1. Mix broth, soy sauce, and hoisin in a medium bowl. Add cubed seitan, cover, and let marinate while you chop the veggies, at least 15 minutes

2. Mix flour and cornstarch. Toss seitan in the flour mixture, but save the marinade! You will need it later.

3. Sear the floured seitan cubes in a pan over medium heat in the oil. Save the extra flour! Set aside.

4. Coat a pan w/ a small amount of broth. Add vegetables (but not the sprouts) and cover to steam on medium/ medium low for about 2-3 minutes, until liquid is absorbed. Do not over cook, because you are going to cook a bit longer.

5. Pour in the marinade, and cook for about 2 or 3 minutes. Stir in the extra flour from the coating, and continue to cook and stir until sauce begins to thicken. Stir in seitan and sprouts. Serve!

Sauce thickening