A quick and easy vegan alternative to Chinese cashew chicken, made with seitan.
Yield: 4-6 servings
Time: 15 minutes
Tools
- wok or large frying pan
- wooden spoon
Ingredients
- 4 T sesame oil
- 6-8 cloves garlic, minced or sliced
- 1 c assorted vegetables,* chopped
- 1½ c water
- ¼ c miso
- ¼ c rice vinegar
- 1 T arrowroot or cornstarch (if needed)
- 3 T pickled ginger, minced (or 3 T fresh ginger plus an extra T of vinegar)
- 2 t sugar
- pepper
- 1 pound of chicken seitan, cubed
- 2 c cashews, toasted
- 1 green onion, sliced (for garnish)
Directions
Heat 4 T sesame oil, add the garlic, and sauté for 30 seconds. Add the veggies and sauté until almost tender, 3-5 minutes.
Stir in water, miso, vinegar, ginger, sugar, and pepper and bring to a simmer. If the sauce is too thin, dissolve arrowroot in a small amount of water and stir that into the sauce, then simmer for a minute or two until thickened.
Add the seitan and cashews and heat through.
Spoon over rice or another favorite grain, garnish, and serve hot.
Notes
* Bell peppers, broccoli, carrots, cauliflower, green beans, snow peas…
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