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Kung Pao Seitan

Kung Pao Seitan and brown jasmine rice

Kung Pao Seitan and brown jasmine rice

This is from The Accidental Vegan by Gartenstein.  I had to make a lot of substitutions.  Try to cut the vegetables into appealing shapes, like little strips.  The directions didn’t really call to do the whole hot sizzly wok thing, so I just sort of sauteed.  You could easily use microwaved tofu instead of seitan.

Fry the following in a wok or saucepan for a few minutes over medium heat.

  • 1 T peanut oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 T grated ginger

Add and cook a few more minutes

  • 3 T soy sauce
  • 2 carrots, chopped

Add and cook 8-10 minutes

  • 1 zucchini, chopped
  • 1 c bok choy (I only had turnip greens)
  • 6 mushrooms, quartered (husband doesn’t like, so I used fresh green beans)

Add and cook 5-10 min:

  • 1 c chopped seitan
  • 1 small can sliced water chestnuts, drained
  • 1 small can bamboo shoots, drained
  • 1 cup bean sprouts
  • 1 t sesame oil
  • 1/4 c cashews
  • chile oil to taste
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