As I have mentioned before: Rachael Ray I am not. It is necessary for my self-esteem that all attempted recipes are idiot-proof. Seitan stir-fry fits the bill, as I only burnt myself with hot oil once and it barely hurt. My favorite thing about this meal: the minimal prep/maximum taste combo. Bonus: it is invariably a hit.
prep time: 30 minutes max
- 1/4 cup of sherry (tip: don’t use “cooking sherry,” which contains tons of sodium; be sure to use dry sherry, which you can find sold with other fortified wines.)
- 1/4 cup of water
- 1 tablespoon of hoisin sauce
- 1 teaspoon of cornstarch
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1/8 of teaspoon salt
- 4 teaspoon of canola oil (divided)
- 8 ounces of water-packed seitan (preferably chicken-style, drained and patted dry)
- 2 tablespoons of chopped peanuts
- 1 teaspoons of chopped fresh ginger
- 2 carrots (peeled and thinly sliced)
- 1 bell pepper (thinly sliced)
- Whisk sherry, water, hoisin, cornstarch, brown sugar, lime, and salt in a small bowl.
- Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add seitan and cook–stirring occasionally– until crispy (4 to 7 minutes).
- Add the remaining 1 teaspoon oil, peanuts, and ginger and cook, stirring, for about a minute.
- Add carrots and red pepper and cook, stirring, for about 1 minute.
- Whisk the sauce again; add it to the pan and stir to coat. Reduce heat to medium, cover, and cook until the vegetables are tender/crisp, and the sauce is thickened (typically for about 3 minutes).
…. anddd done! Now, eat until uncomfortably full.