April 23, 2008
Seitan in Spicy Orange Sauce
This dish is reminiscent of the orange beef dish popular in American Chinese restaurants. For a complete meal, add some blanched asparagus or broccoli to the stir-fry and serve over rice.
2 tablespoons canola oil
8 ounces seitan, cut into 1/2-inch strips
1 teaspoon minced garlic
2 tablespoons soy sauce
1 tablespoon light brown sugar, or a natural sweetener
1 to 2 teaspoons hot chili paste
1 cup orange juice
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Heat the oil in a large skillet or wok over medium-high heat. Add the seitan and stir-fry until browned, about 5 minutes. Add the garlic and cook for 30 seconds. Stir in the soy sauce, brown sugar, and hot chili paste. Add the orange juice and bring to a boil. Cook 2 minutes to blend flavors. Stir in the cornstarch mixture and continue cooking until the sauce thickens. Serves 4.