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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

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.

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

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

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

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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Vegetable and Seitan Stir-Fry Recipe

Vegetable and Seitan Stir-Fry 

Ingredients

  • Diced onion
  • Chopped red/orange/yellow pepper
  • Sliced carrots
  • Chopped bok choy
  • Fresh sliced seitan
  • Smart Ground meatless crumbles
  • Grapeseed oil
  • Soy sauce, to taste (about 2 tsp)

Directions

  1. Heat the oil in a pan on high.
  2. Toss in onions, peppers, carrots, and all fake meat. Saute for 2 minutes.
  3. Add the bok choy and saute for another minute.
  4. Add soy sauce, stir, and remove from heat.
  5. Serve alone or with rice.

Other great veggies to add: broccoli, green peppers, Brussels sprouts, bean sprouts, water chestnuts, baby corn, scallions, mushrooms, zucchini…

Note that it’s important to add the bok choy (and any other leafy vegetables) last, otherwise they become limp.