INGREDIENTS

  • 1 lb seitan , in strips
  • 1/2 cup soy sauce
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 garlic clove , mincedor1teaspoonminced garlic , to taste
  • 1 teaspoon peeled and minced gingerroot
  • 1 teaspoon cornstarch
  • 1 large egg , beaten lightlyor
  • 1/4 cup egg whites, beaten lightly
  • 2 tablespoons vegetable oil
  • 4dried hot red chiles, seeded (and veins taken out, if you want extra heat removed)
  • cooked rice , for serving

DIRECTIONS

  1. In a bowl combine the soy sauce, vinegar, 1/2 cup water, sugar, garlic, and ginger root.
  2. In another bowl, combine the egg and cornstarch and dip the seitan pieces.
  3. Heat the oil in a wok or deep, heavy skillet until very hot, add the seitan and fry it for 4 to 6 minutes, or until it is crisp-ish.(This was so much better after I finally broke down and bought a wok. It really does make a huge difference!).
  4. Add the soy sauce mixture and the chile peppers and cook the mixture over moderately high heat for 2 minutes, or until heated through. (I usually bring the sauce to a boil after I’ve poured it on, and then reduce the heat to simmer until it’s as thick as I want it. It takes about five minutes, because I like the sauce pretty thick.).
  5. Serve with cooked rice and enjoy!
  6. Laura says:“This is more than enough for the three of us with left overs the next day, and it’s really yummy.I’m actually not much of a chef, so I tend to keep it simple and quick.”.