Stir-fry’s are one of my favourite week night go to dinners and this one based on a recipe from the ever wonderful Isa Chandra Moskowitz is a little bit fancier than my normal fare.
Firstly, it uses seitan which I know can be a little harder to get hold of (mine was from Planet Organic) but well worth the hunt as it really does have that substantial ‘meat’ type texture and a great flavour. It is derived from the protein portion of wheat and is often used in Chinese restaurants as their ‘mock meat’ ingredient. If you can’t get hold of seitan, no problem, just replace with tofu, veggie sausages or any other meat substitute product (I also, particularly like, Fry’s).
Ingredients (serves 3-4)
1 Pound Seitan, cut into thin strips
2 Tbs Toasted Sesame Oil (or oil of your choice)
1 Red Onion or 1 Cup Shallots, thinly sliced
8oz Asparagus, stems removed, cut into 1 1/2″ pieces
1 cup Broccoli
1/2 Cup Mushrooms
1/2 Courgette, sliced
1 cup Bean Sprouts
2 Tbs Minced Ginger
2 Cloves Garlic, minced
1/2 cup Toasted Cashews
For the sauce:
1/2 cup Vegetable Broth, chilled
2 tsps Cornstarch
6 Tbs Soy Sauce
1/2 Tbs Chilli or Siracha Sauce (I used Inferno Chilli sauce)
1/2 Fresh Lime, juiced
2 Tbs Agave Nectar
2 Tbs Fresh Mint, finely chopped
2 Tbs Fresh Basil, finely chopped
Prepare sauce: Mix together broth and cornstarch until dissolved. Add soy sauce, chilli sauce, lime juice, agave and mix well. Then stir in mint and basil and set aside.
Toast cashews by adding them to a dry pan on a low-medium heat for approximately 5 mins. Remove to cool.
Preheat a large saucepan over medium-high heat and add 2 tsps of cooking oil. Saute the seitan with a few pinches of black pepper for about 5-7 mins until seared on both sides. Set aside on plate.
Saute the onion in the same pan with 2 more tsps of oil and a pinch of salt until slightly browned. Add the Asparagus and a little more oil. Keep moving in pan until bright green (approx 3 mins). Add broccoli, courgette and mushrooms.
Push all ingredients to one side and add ginger and garlic to a clear spot. Add another tsp of oil and toss for about 15 secs. Then stir in with the veggies.
Add seitan back to the pan and add the sauce. Turn up the hear to bring to a boil. It should take approx 3 mins to thicken. You may need to add some boiling water here to keep from sticking whilst the veggies are cooking. Add cashews and bean sprouts and toss to mix together.
Serve over your favourite accompaniment. I used quinoa but Udon Noodles or Brown Rice would be just as great.
Thanks for reading.
London Vegan Bird
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*Taken from Isa Does It by Isa Chandra Moskowitz