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Thursday, April 17, 2014

Thai-Style Mock Duck (Vegan)

Thai-Style Mock Duck
ingredients:
  • 1 package seitan strips
  • 1-2 tbsps unbleached all-purpose flour
  • 3-4 tbsp coconut oil
  • 6-8 cloves garlic, minced fine
  • 1 inch piece of fresh ginger root, minced fine
  • 1 large yellow onion, sliced into half-moons
  • 1 pint mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1/2 zucchini, cut into bite sized rectangles
  • 2 carrots, sliced thin on the diagonal
  • 2 stalks celery, sliced thin on the diagonal
  • 1/2 cup broccoli florets
  • 1/2 cup cauliflower florets
  • 1/4 head purple cabbage, sliced thin
  • large handful of baby kale leaves, or any other greens
  • 1 cup green beans
  • 4 scallion, white and green parts sliced into 1 inch pieces
  • 1 bunch thai basil leaves
  • 1 tbsp cornstarch
  • 1/2 cup tamari
  • 1/4 cup white wine
  • juice of one lime
  • 1 heaping tbsp hoisin sauce
  • 1/4 cup water
  • 1 tbsp brown sugar
  • cayenne pepper, to taste
  • red pepper flakes, to taste
  • white pepper, to taste
  • 2 tbsp toasted sesame oil (to drizzle on last)
preparation steps:

1. remove seitan from its package and pour off some of the excess liquid-but still keep seitan wet
2. in a bowl or plastic bag, dredge seitan in flour-this should make an almost sticky batter on the seitan
3. to make sauce add to a large measuring cup, tamari, water, white wine, brown sugar, hoisin, cayenne pepper, red pepper flakes, white pepper, lime juice, and cornstarch and whisk well together and set aside
4. with hot wok on high heat add 1 or 2 tbsps of coconut oil-let oil get hot and toss floured seitan (separate pieces if stuck together) into hot wok-do not stir until crispy and brown on one side then flip over to crisp and brown other side-remove from wok and set aside
5. in hot wok, stir-fry all vegetables on high heat in hot coconut oil,  adding vegetables to wok in order of: onion, carrots, celery, then cauliflower, broccoli, mushrooms, then garlic, ginger root, red pepper, zucchini, green beans, purple cabbage, then white part of scallions, and  baby kale or other greens, then green parts of scallions-stir-fry vegetables in batches if your wok is small
6. when vegetables are just about desired tenderness, add thai basil leaves and then sauce mixture and stir until sauce slightly thickens(add a little water if sauce is too thick)

7.remove vegetables from wok to large serving bowl and gently toss in cooked seitan

8. serve with hot rice and drizzle with toasted sesame oil

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