This is a really simple, straightforward stir-fry recipe. There are all kinds of fun ways to spice it up! You could add ginger along with the onion or garlic at the beginning, red pepper flakes or white pepper at the end, etc. I'd recommend serving with rice, or even rice noodles or soba. If you want to serve with noodles, you can add the pre-cooked noodles to the stir-fry at the very end, along with some hoisin sauce and soy sauce, to moisten.
Baby Bok Choy Stir-Fry with Seitan [Vegan]
- 2 tablespoons peanut oil
- 1 very small onion (or 2 large cloves garlic), minced
- 1/2 teaspoon rice vinegar
- 3 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 8-ounce package seitan, cut into small pieces
- 1 tablespoon cooking wine (I used dry sherry)
- 1 small bunch of pak choi (baby bok choy), (sliced thinly on the diagonal, separate the chopped leaves separated from the chopped stalks)
- Place the peanut oil in your work (or frying pan) and spread around evenly. Raise the heat to medium-high, and after a minute add the onions.
- Sauté the onions for a minute or so, until fragrant. Add the chopped stalk of the pak choi, 1/2 teaspoon rice vinegar, 1 teaspoon soy sauce and 1 teaspoon sesame oil. Sauté another 3 minutes or so, then add the seitan and turp up the heat to get a good sear. Add another teaspoon of soy sauce.
- Sauté the seitan for about 3 minutes on each side, until beginning to brown, then add the cooking wine to deglaze the pan. Add you greens, and another teaspoon more soy sauce! Reduce the heat to low, and cover until your greens are just beginning to wilt and soften.
- Turn off the heat, stir and eat!