Crispy Seitan Stir-Fry for Two
A flavorful sauce and lots of crunchy vegetables make this seitan
stir-fry a quick and healthy choice for dinner tonight!
Crispy Seitan Stir-Fry

1/4 cup sherry (see Note)
1/4 cup water
1 tablespoon hoisin sauce (see Note)
1 teaspoon cornstarch
1 tablespoon brown sugar
1 tablespoon lime juice
1/8 teaspoon salt
4 teaspoons canola oil, divided
8 ounces water-packed seitan (see Note), preferably
chicken-style, drained and patted dry
2 tablespoons chopped peanuts
1 teaspoon chopped fresh ginger
2 carrots, peeled and thinly sliced
1 bell pepper, thinly sliced
2 tablespoons chopped fresh cilantro (optional)

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 often, until fragrant, about 1 minute. Add
carrots and red pepper; cook, stirring, 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,
about 3 minutes. Stir in cilantro, if using.

Notes: Sherry is a type of fortified wine originally from southern
Spain. Dont use the "cooking sherry" sold in many supermarketsit can
be surprisingly high in sodium. Instead, purchase dry sherry thats
sold with other fortified wines in your wine or liquor store.

Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from
soybeans and a complex mix of spices. Look for it in the Asian section
of your supermarket and in Asian markets.

Seitan, a high-protein product made from wheat gluten, has a meaty
texture and is found in health-food stores or large supermarkets near
the tofu. The package weight varies, depending on whether water weight
is included. Look for the "drained weight" on the label.

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