This hearty dish is reminiscent of Chinese restaurant peppersteak.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium heat until golden.
Step 2
Add the bell peppers and seitan and sauté over medium-high heat, stirring frequently, until the peppers are tender-crisp and the seitan chunks are touched by golden-brown spots. Season to taste with soy sauce and pepper and serve.
seitan
Step 3
Seitan is a superb grain product that deserves more attention. Bearing the Japanese name meaning “wheat gluten,” it’s commonly used in many Asian cuisines. These chewy, moist chunks are often used in Chinese vegetable dishes as a meat imitator.
Step 4
Seitan is, in fact, sometimes referred to as “wheat meat.” It is made by rinsing wheat flour dough of its starchy components, leaving the chewy, high-protein gluten, which is then cooked in a soy sauce and ginger-flavored broth. The medium-brown color and porous surface of the finished product add to its “meatiness.” Despite its analogous qualities, seitan doesn’t really taste like meat and shouldn’t put off anyone who isn’t tempted by imitation meats.
Step 5
Its full-bodied character makes seitan somewhat less versatile than tofu, but still, it lends itself to numerous preparations. The easiest use for it is to simply toss chunks into stir-fries or to grill or broil it using your favorite sauce.
Step 6
A ready-to-use product, seitan is most often sold in 1- to 1 1/2-pound tubs. As of this writing, I have rarely seen it in supermarkets, so look for it in natural foods stores and food co-ops. If seitan captures your fancy, you may want to try Arrowhead Mill’s Seitan Quick Mix so that you can prepare larger quantities. This mix is not exactly quick, but certainly more convenient than making seitan from scratch.
nutrition information
Step 7
Calories: 252
Step 8
Total Fat: 6g
Step 9
Protein: 39g
Step 10
Carbohydrate: 10g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 242mg
