I made this peach and seitan stir-fry last night for dinner – I should have made more because we completely finished it. I got to use my new wok again (I love it – thanks, mom and dad) and again, I’m getting inspired by the recipes in the “Asian cooking companion” from Rob, my brother.
I love fruit, so this mix of fruits and veggies was terribly hard to resist. Adding the seitan makes for a great flavor.
So here’s the recipe… (serves 2)
Peach and Seitan Stir-fry
- 1 tablespoon sesame oil
- 2 small cloves of garlic, finely chopped
- 1/4 cup chopped onions
- 1/2 teaspoon chili powder
- 1 carrot, peeled and chopped
- 6-8 ounces chopped seitan
- 2.5 cups of chopped kale
- 1.5 tablespoon light soy sauce
- 2 teaspoon lime juice
- 1 peach, pitted and chopped
- steamed rice (for serving)
- I like to prepare my ingredients beforehand so I can just dump them in as I need them. It makes stirfrying much less hectic.
- Heat the oil in a wok over high heat. Add the garlic, onions, and chili powder. Stir for about 1 minute.
- Add the carrots and seitan and continue to stir for 1-2 minutes.
- Add the kale, soy sauce, lime juice, and peach and continue to cook for another 2 minutes.
- Serve hot over steamed rice.
How to make rice:
- 1 cup white rice
- 1 cup water
- pinch of salt
- 1 tablespoon butter
- Dump all ingredients in rice cooker. Press start. Just kidding! Here is how to make rice on a stove…
- Rinse rice first (optional).
- Put all ingredients in the pot and bring to a boil (uncovered). Let it keep boiling until there are craters in the rice (the water will have gone down a lot), then cover the pot and leave it to simmer on low heat for about 20 minutes. This makes about 2 cups of cooked rice.
On a side note, I bought Bobby a present yesterday: Tofurky deli slices “Philly style”. He likes them a lot – I would suggest trying them out on your next sandwich. Try adding some dijon mustard, too. I like to make Philly cheese-“steak”-s with seitan and shredded cheese, so these will be great to try.