Brittany Pitschman

Shiitake & Seitan Stir-Fry

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Course: Entrée
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp. Hoisin Sauce
  • 1 tbsp. plus 2 tbsp. Sesame Oil
  • 4 tbsp. Soy Sauce will be dived in half
  • 1 tbsp. Rice Vinegar
  • 2 tbsp. Agave Syrup
  • ¾ cup Vegetable Broth
  • 2 Garlic Cloves minced
  • 1 tsp Fresh Ginger minced
  • 1 tbsp. Cornstarch
  • 1 cup Seitan chopped into 1” inch pieces
  • 3-4 Scallions chopped
  • 1 Red or Yellow Bell Pepper
  • 1 cup Asparagus chopped into 1” pieces
  • 1 cup Sliced Shiitake Mushrooms
  • 1 cups Broccoli chopped
  • Flat Rice Noodles

Equipment

  • 2 Quart Saucepan
  • 12" Large Skillet

Method
 

  1. Prepare the flat rice noodles according to the directions on the packaging.
  2. Place the 2 Quart Saucepan over medium heat and add the hoisin sauce, sesame oil, 2 table spoons soy sauce, rice vinegar, agave syrup, veggie broth, garlic, ginger and cornstarch.
  3. Bring to a simmer until the mixture thickens (about 3 minutes). Remove it from the heat and set aside.
  4. Heat the remaining 2 tablespoons sesame oil and 2 tablespoons soy sauce in the 12" Large Skillet over medium to high heat. Add the seitan and fry until lightly browned.
  5. Add the scallions, bell pepper, asparagus, shiitakes and broccoli and stir-fry another 2–3 minutes, until the veggies are crisp-tender.
  6. Add the sauce to the pan and stir well. Cook for another 2-3 minutes, until the broccoli has softened.
  7. Serve immediately with flat rice noodles.