Hey Everyone,
This is a great spicy recipe for the fall that will definitely keep you full. The seitan gives you a great source of protein. Serve this with a side of rice or quinoa and greens. Enjoy!
- 1 pack of Seitan (1 lb, 2 oz.)
- 2 Tbs. Olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 jalapeno peppers, diced small
- 1⁄4 cup Tamari
- 2 tbsp. balsamic vinegar
- 2 tbsp Aji Mirin
- 1 tbsp. honey
- 1 tsp. sea salt
- 2 Tbsp. Olive Oil
- 4 medium Japanese eggplants, sliced at an angle into 2" thick pieces
- 1 onion, cut into slivers
- ½ red pepper, cut into strips
- ½ green pepper, cut into strips
- 2 Tbs. minced garlic
- 1 Tbs. minced ginger
- ½ tsp. red chili flakes
- 1 tsp. sesame oil
- 1⁄4 cup diced scallions
- Cover bottom of wok with 1” of water, bring to a boil. Place cut eggplant into bamboo basket and sit the basket over the water. Cover wok with lid, and steam eggplant until soft, about 8 minutes. Meanwhile, mix Tamari, Mirin, honey, vinegar, and salt in a bowl; set sauce aside. Sauté seitan in heavy skillet with 2 Tbs. of olive oil. Add the 1 t. of garlic, 1 t. of ginger and jalapeno peppers and cook until seitan is golden brown. When eggplant is soft, remove basket from wok, and dry the wok over high heat. Add the other 2 Tbs. of olive oil to the wok, followed by the onions, and cook until translucent. Add the red and green peppers, garlic and ginger, and cook for a few minutes. Add the eggplant, ½ t. red chili peppers, and sautéed seitan, and stir-fry 30 seconds. Stir in sauce and cook until sauce is thickened, 3–5 minutes. Remove from heat and drizzle with dark, toasted sesame oil; garnish with diced scallions.
Step-By-Step Instructions:
Cover bottom of wok with 1” of water, bring to a boil. Place cut eggplant into bamboo basket and sit the basket over the water. Cover wok with lid, and steam eggplant until soft, about 8 minutes.
Meanwhile, mix Tamari, Mirin, honey, vinegar, and salt in a bowl; set sauce aside. Sauté seitan in heavy skillet with 2 Tbs. of olive oil. Add the 1 t. of garlic, 1 t. of ginger and jalapeno peppers and cook until seitan is golden brown.
When eggplant is soft, remove basket from wok, and dry the wok over high heat. Add the other 2 Tbs. of olive oil to the wok, followed by the onions, and cook until translucent. Add the red and green peppers, garlic and ginger, and cook for a few minutes.
Add the eggplant, ½ t. red chili peppers, and sautéed seitan, and stir-fry 30 seconds.
Stir in sauce and cook until sauce is thickened, 3–5 minutes. Remove from heat and drizzle with dark, toasted sesame oil; garnish with diced scallions.
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