Mock Chicken Chow Mein

Mock chicken chow mein (made with seitan) doesn’t take long to prepare, but it does require quite a bit of cooking.

Yield 4 servings
Time 40 minutes
  • 2 sauce pans
  • knife
  • sieve
  • large pot
  • colander
  • wok
  • wooden spoon
  • bowl
  • 4 plates
  • 2½ c vegetable stock
  • 1 oz dried shiitake mushrooms
  • ½ pound Chinese noodles
  • 6 T vegetable oil
  • 1 c chicken-style seitan, diced
  • 2 T toasted sesame oil
  • ½ pound bok choy, in ½-in slices
  • 1 t salt
  • 1 T soy sauce
  • 1 t cornstarch, dissolved in 2 t water
  • 2 green onions, minced
Directions Bring 2 c stock to boil, add mushrooms, and let soak for 20 minutes. Remove mushrooms, de-stem, thinly slice, and set aside. Strain stock and set aside.

Boil water in large pot, add noodles, and cook for 3 minutes. Drain, rinse in cold water, and drain again. Transfer back to pot and stir in 1 T vegetable oil.

Heat 2 T vegetable oil in wok, add seitan, and sauté until golden brown. Transfer to a bowl.

In the same wok, heat remaining 3 T vegetable oil in wok over medium heat and stir fry noodles, without stirring, until golden brown. Flip over and repeat, then transfer to plates (you might want to place these in the oven to stay warm while you finish cooking).

Heat sesame oil in the wok and sauté bok choy for 1 minute. Add seitan, mushrooms, salt, soy sauce, and all stock. Cook over high heat fro 3 minutes, then stir in cornstarch.

Top noodles with stir-fried seitan/vegetable mixture, and sprinkle with green onions.

Notes Adapted from The Meat Lover’s Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna.

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