Easy peasy stir fry

Friday, June 20, 2008

I’m happy to report that the concept of eating local and vegan is difficult can be put to rest with this recipe:

Bok Choy, Snow Pea, Spring Onion and Seitan Stir Fry

  1 package Ray’s Seitan
  1 head bok choy
  1/3 pound snow peas
  4 - 5 spring onions, sliced
  2 tablespoons oil
  1+ teaspoon red pepper flakes (I used about two teaspoons)
  1/2 cup water mixed with 1/2 tablespoon Bragg’s (or replace Bragg’s with soy sauce or tamari, or use 1/2 cup stock)

  Heat one tablespoon of oil in a skillet over medium heat. Using scissors, cut seitan to bite-sized chunks into the pan and stir. Liquid from the seitan will drip into the pan as you cut, which is just fine. Once all the seitan is added, stir and increase heat to medium-high. Brown seitan, stirring every few minutes, until edges crisp, about ten minutes. Set aside.

  Cut the bok choy stems into roughly one-inch pieces; slice leaves into strips and and put aside. Trim or pull the little “hats” of the snow peas. Heat remaining oil in large skillet over medium heat. Add the bok choy stems, snow peas, onions and red pepper flakes and cook, increasing heat to medium-high and stirring occasionally, until the bok choy loses its crunch, about five minutes. Add the bok choy greens and 1/2 cup water and Bagg’s, and mix well. Cook, stirring occasionally, until the liquid evaporates and the stems become very tender, about ten minutes. Add a little more liquid if necessary.

  Add seitan to veggies and mix well, cooking until seitan heats through, about a minute.

Feel free to substitute the veggies with others that you have on hand or that are in season.  Kale, collards, chard, arugula for the bok choy, and carrots, tomatoes and snap peas for the snow peas will all work.  Get crazy.  See what you have in the fridge, calculate the cook time and substitute away!