Monday, August 25, 2008
Seitan Stir Fry
We bought some seitan to try out of curiosity. It's most familiar to Americans as mock duck in chinese restaurants and as a versatile soy-free meat substitute. We're intending to make a vegan version of the beef stroganoff recipe we used to make but haven't been inspired lately. So, watching the seitan sit unused in the fridge, I decided to throw it in a stir fry. As long as you are well prepared with everything chopped and ready to go, I like how easy and quick a stir fry comes together, and it's great to use whatever vegetables you have on hand. The seitan had a spongy texture and took on the flavor of the sauce. I'd use it again, but am just as happy without it. It would be interesting to try as a substitute for something that's more dependent on the meat as part of a dish.