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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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July 2004 Vegetarian Times. I will most likely use tofu instead of seitan. Ingredients:
1 cup raw quick-cooking brown rice |
2 tablespoons vegetable oil |
3 tablespoons shredded fresh ginger |
8 ounces sliced mushrooms |
6 ounces teriyaki-seasoned seitan |
2 tablespoons minced garlic |
8 ounces baby bok choy, rinsed and cored |
5 fresh apricots, pitted and quartered |
2 1/2 cups vegetable stock |
2 teaspoons sesame oil |
3 tablespoons low sodium soy sauce |
1 tablespoon sugar |
2 tablespoons cornstarch |
Directions:
1. Cook brown rice according to package directions, and when ready, remove from heat and set aside, covered.
2. Heat a large wok or skillet over medium heat. When hot, add oil and stir-fry ginger, mushrooms and seitan for 2 to 3 minutes, or until seitan is browned.
3. Add garlic, bok choy and apricots, and continue stir-frying for 1 minute more.
4. Meanwhile, combine 2 cups vegetable stock, sesame oil, soy sauce and sugar. Stir together 1/2 cup vegetable stock and cornstarch to make a slurry, and combine with sesame oil mixture.
5. Pour over contents of wok, stir well and cover. Cook for 2 to 3 minutes more, or until sauce thickens. Uncover, stir well and remove from heat.
6. Spoon rice onto serving platter or individual dishes, and top each with equal portions of apricot mixture. Serve while hot.
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