Thursday, July 21, 2011

Second Supreme Seitanic Stir Fry

A hodge-podge of what's in the pantry, fridge and freezer.  Sadly I have no more canned pineapple, so I will have to improvise. The previous stir fry fell into the sweet n' sour realm because of the duality of pineapple -- it's sweet AND sour by its very nature! And delicious... contrary to what some may think, pineapple is a rockstar ingredient.  When I heard that some Subways in Tasmania offer it as a topping I about dropped a brick! Reason #741...

Look at that, I digress.  This will be an improvisation that makes Jupiter weep.  Hehehe... watching a lot of Spartacus lately too... I could mention another attribute of Jupiter which is used quite liberally in the show, but I only wish to be moistened by his tears...

Second Seitanic Stir Fry
4 svgs, calories are hard to determine because I don't know what you'll use!

1 recipe of all-hail-Isa's seitan (see seitanic stir fry recipe #1 for a link), sliced into fun strips. I would start with slicing half the recipe and seeing if you want the rest. It keeps for well in the fridge, in the juices it was boiled in.  I only used half, kept the rest for another dish.

1 Tbs soy sauce*
1 tsp yellow or white miso paste
1 Tbs broth
1 Tbs unsulphered molasses (just for you, Osito)
1/4 cup white vinegar
2 Tbs agave nectar or maple syrup
2 Tbs cornstarch (+ 1/4 cup h2o)
1/2 cup cashew pieces
1 Tbs unsweetened coconut flakes
1 tsp ground ginger
1 tsp coconut oil
4 cloves of garlic, minced
1-2 Tbs fresh or 1-2 tsp dried Ginger
1 cup bell pepper strips
2 med-large carrots, sliced into sticks equal to the pepper
1 cup corn, frozen or canned or right off the cob
1 cup frozen peas
Ooooor, instead of the last three ingredients (keep the 1 cup of peppers!), use 2 cups of your favorite frozen vegetable mix. :-)
2 cups spinach

* I got my soy sauce in bulk so I didn't get the option of low sodium. 1 Tbs has 920 mg/38% of the daily value! Ouch, so I'm opting to have some soy but treat it as though it were concentrated. In order to keep flavor, other liquids are added--broth, vinegar and molasses...and miso, not a liquid but still Asian.

1. In a small saucepan over med-low heat, mix the soy sauce through nectar/syrup.  Stir it up, little darling, about 2 minutes.
2. In a small bowl or ramekin, mix the cornstarch. With 1/4 cup water.
3. Add the cornstarch liquid to the saucepan and stir well.
4. Lower (or raise!) heat to a nice slow simmer, and cook about 10 minutes, stirring occasionally.
5. Heat a wok or large frying pan over medium heat.  Add the cashew pieces--yes, you read right, no oil has been added-- and stir 30 seconds or until they are starting to brown--CAREFUL NOT TO BURN.  You should also turn on the oven to about 175F and bust out a cookie sheet or pan with parchment paper.
6. Add the coconut flakes and stir, cooking about 1 minute, WATCH IT LIKE A HAWK.  The coconut will cook quickly.  Turn off the heat. Sprinkle in and mix 1 tsp ground ginger.
7. When toasty and fragrant, remove from heat and spread evenly on the parchment paper (that's what she said!).  Shove it in the oven to keep warm (she could have said that, too).  The trick here is to watch it periodically to make sure it isn't cooking further.  If it seems to be, turn off the heat and see if you can keep it in the oven to stay warm.
8. Got all that done?  Now, heat the coconut oil in the wok over medium heat.
9. Add the carrots (if using fresh) and seitan and cook about 3 minutes, stirring constantly.
10. Add the garlic and fresh ginger, if using.  If you have powdered, then wait until the end.  Cook about 2 minutes, careful not to burn the garlic.
11.   Add the peppers and cook 3 minutes, stirring constantly.  Then add either the frozen veggies or the rest of the fresh/frozen/canned carrots/corn/peas and stir.  Cook about 5-7 minutes, until heated through.
12. When they reach that elusive crisp-tender stage, add the sauce we prepared earlier.  See how I include you now?
13. Stir until everything is evenly coated, and then cook some more, about 3 minutes.
14. Turn off the heat and add the spinach.  Stir through until wilted nicely.
15.  Sprinkle the cashews and coconut on top!

Serve over a whole number of things... grains, noodles, greens... What I'm trying is shredded carrots mixed with 'pasta slim', that awesome tofu-noodle concoction that's just 20/25 calories per serving!  It's stinky straight out of the package, but run some hot water over it (in a colander) for a bit and it helps.  Then it's totally fine when you mix it with chunky sauces.

You can add red pepper flakes at any point... in the sauce as it cooks, in the veggies, on top after the coconut/cashews... just a suggestion, if you like heat!

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