Tuesday night is Asian/rice night.
Tonight we had cornstarch-crusted-beefy-seitan browned in a well-seasoned wok. After they were browned and removed, sliced broccoli, onions, and peppers were added to the wok, a little water, steamed for three minutes, and a sauce of garlic, chili, tamari, vegetable broth, and cornstarch, was introduced to make a flavorful sauce to coat the vegetables. After adding the seitan back into the wok with the vegetables, it was served with brown rice.
This recipe was adapted from Bryanna Clark Grogan's "Authentic Chinese" cookbook. It was excellent.
5 out of 5 stars
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