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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A warm and hearty meal, full of ginger. I made this to mimic a non-vegetarian dish that a friend had in a Vietnamese restaurant. Serve it with rice to absorb all the juices. Ingredients:
10 ounces seitan |
2 garlic cloves, chopped |
2 tablespoons ginger, chopped |
1 tablespoon olive oil |
1 carrot, peeled and sliced |
5 mushrooms, sliced |
1 cup spinach |
2 cups water or 2 cups stock |
1 teaspoon sesame oil |
1 tablespoon soy sauce |
1 dash salt |
1 teaspoon cornstarch (optional) |
Directions:
1. Heat olive oil in saucepan. Add garlic and ginger and saute gently for one minute.
2. Add seitan and carrot, and saute until the seitan begins to brown.
3. Add mushrooms, water, sesame oil, soy sauce, and a dash of salt. Cover saucepan and bring to a boil. Turn the heat down low, leave the cover ajar, and cook slowly for 20-30 minutes, until the carrots are soft.
4. Stir the spinach into the broth. If desired, mix cornstarch with 2 teaspoons of cold water, and add to broth to thicken it. Cook uncovered for another minute until the spinach is cooked.
5. Serve hot.
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