Spicy Ginger Seitan Food

MONGOLIAN SEITAN (VEGAN MONGOLIAN BEEF)

Steps:

• Heat the vegetable oil in a small saucepan over medium heat. Add the ginger and garlic; stir constantly. After 30 seconds, add the five spice (if using) and red pepper flakes, and cook for 30-60 seconds more, until fragrant.
• Add the soy sauce and coconut sugar and stir well. Reduce the heat to medium-low, and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.
• Whisk together the cornstarch and cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.
• In a skillet, heat the vegetable oil over medium-high heat. Add the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.
• Reduce the heat to low and add the sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with rice and/or vegetables of choice, and garnished with sesame seeds and scallions if desired.

GINGER BRAISED SEITAN

Steps:

• Heat olive oil in saucepan. Add garlic and ginger and saute gently for one minute.
• Add seitan and carrot, and saute until the seitan begins to brown.
• Add mushrooms, water, sesame oil, soy sauce, and a dash of salt. Cover saucepan and bring to a boil. Turn the heat down low, leave the cover ajar, and cook slowly for 20-30 minutes, until the carrots are soft.
• Stir the spinach into the broth. If desired, mix cornstarch with 2 teaspoons of cold water, and add to broth to thicken it. Cook uncovered for another minute until the spinach is cooked.
• Serve hot.

SPICY GINGER CHICKEN

Steps:

• Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown.
• Add onion and chicken; stir-fry until chicken begins to turn white.
• Add ginger and red pepper, combine well.
• Add chilies and chicken stock/water, and stir-fry for 1 minute.
• Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft).
• Serve with rice.

SPICY SEITAN

Steps:

• Sift together all dry ingredients in a large bowl.
• In a separate bowl, mix wet ingredients.
• Add the liquid mixture to the dry ingredients.
• Knead until well mixed and shape into an 8 inch (or so) loaf.
• Lay out a fairly large sheet of aluminum foil, place the loaf in the center, and wrap foil around loaf lengthwise, twisting the ends to form a sausage link-like loaf.
• Steam loaf (still wrapped in foil) for 30-45 mins (see note in description).
• Pre-heat oven to 350°F.
• Place loaf (still wrapped foil) on a baking sheet or in a pan and bake for 30-45 mins (see note in description).
• Remove, unwrap, let cool, and enjoy!

SPICY GINGER CHICKEN WINGS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Blot chicken wings dry with a paper towel.
• Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
• Melt the margarine in a large skillet over medium high heat.
• Pan fry the chicken wings until well browned on all sides, about 10 minutes.
• Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
• Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
• Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
• Sprinkle sesame seeds on the chicken wings before serving.