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May 31, 2012

Asparagus and Seitan Stir Fry

Stir up a meal in a flash

Margo DeMello

Stir Fry
5 ounces (about 1/4 pound) (140g) seitan, shredded and drained
2 cups (450g) asparagus, tough ends removed, cut into 2-inch (5cm) pieces
2 cups (450g) sliced mushrooms
1/2 cup (115g) snow peas (mangetout), ends trimmed

2 tablespoons sake or sweet white cooking wine
2 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 large cloves garlic, minced
1 tablespoon minced peeled fresh ginger

Mix the marinade ingredients together in a medium bowl. Add the seitan pieces to the marinade, and set aside for at least an hour (refrigerate if longer) until ready to use.

Heat a wok, and add the seitan pieces, along with enough of the marinade to lightly cover, reserving the remainder of the liquid. Cook the seitan over very high heat until the seitan is heated through and slightly browned. Remove from the wok, and set aside.

Add the asparagus and mushrooms to the wok along with the reserved marinade, and steam for 3 minutes on high heat.

Add 1/4 (60ml) to 1/2 cup (115ml) water and cover the wok, letting the mixture simmer for approximately 5 minutes until the asparagus is tender. (The exact time will depend on the thickness of the asparagus.)

When the asparagus is ready, return the seitan to the wok along with the snow peas, and stir until the flavors are well blended.

Courtesy of Margo DeMello, Low-Carb Vegetarian.

For even more vegetarian recipes, check out VegRecipes.org

Read more from the Guide to Meat-Free Meals