KUNG PAO SEITAN
4 servings
Cut into ½-inch cubes:
- 1 pound seitan, store-bought or homemade
Toss the seitan in a medium bowl with:
- 2 teaspoons soy sauce
- 2 teaspoons Shaoxing wine or dry sherry
- 1½ teaspoons cornstarch
Let sit for 10 minutes. Whisk together in a small bowl:
- 1 tablespoon soy sauce
- 2 teaspoons distilled white vinegar
- 2 teaspoons Shaoxing wine or dry sherry
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon ground Sichuan pepper or black pepper
Set aside. Heat in a large heavy skillet over medium-high heat:
- 2 tablespoons vegetable oil
Add and stir-fry very briefly, just until fragrant, 15 to 30 seconds:
- 8 dried red chiles, such as árbol or Kashmiri
Stir in the seitan and stir-fry until lightly browned, 3 to 4 minutes. Stir in:
- 4 green onions, trimmed and cut into 1-inch lengths
- 3 garlic cloves, minced
- 1-inch piece ginger, peeled and grated
Cook, stirring constantly, about 30 seconds or until very fragrant. Give the sauce a good stir, then stir into the seitan mixture until everything is coated. Remove the skillet from the heat and stir in:
- ⅓ cup unsalted roasted peanuts
Serve with:
- Cooked white rice