Peach and Seitan Stir-fry

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

wok seitan peach stirfry Peach and Seitan Stir fry

Ingredients

  • 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)

Directions

  1. I like to prepare my ingredients beforehand so I can just dump them in as I need them. It makes stirfrying much less hectic.

    peach stirfry prep Peach and Seitan Stir fry

  2. Heat the oil in a wok over high heat. Add the garlic, onions, and chili powder. Stir for about 1 minute.

    onions cooking Peach and Seitan Stir fry

  3. Add the carrots and seitan and continue to stir for 1-2 minutes.

    stirfry in wok Peach and Seitan Stir fry

  4. Add the kale, soy sauce, lime juice, and peach and continue to cook for another 2 minutes.
  5. Serve hot over steamed rice.

peach seitan stirfry Peach and Seitan Stir fry

How to make rice:

Ingredients

  • 1 cup white rice
  • 1 cup water
  • pinch of salt
  • 1 tablespoon butter

Directions

  1. Dump all ingredients in rice cooker. Press start. Just kidding! Here is how to make rice on a stove…
  2. Rinse rice first (optional).
  3. 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.

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