This ginger-spiked seitan is a veg-friendly compliment to most vegetables. I added fresh steamed asparagus to enhance this very flavorful "meat". I served this with the leftover kale and broccoli mixed with the brown rice, both from the night before. The dish alone would be great served with brown rice.
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SESAME GINGER SEITAN:
3 Tbsp. soy sauce ( I like using Braggs)
2 Tbsp. white wine OR sake
2 Tbsp. mirin
1 Tbsp. fresh ginger, grated
1 small clove garlic, grated
8 oz. seitan (I buy already sliced)
3 tsp. sesame oil, divided
1. Steam the asparagus until just tender. Cool down and cut each stalk into thirds.
2. In a medium bowl, mix all ingredients except seitan and 1 tsp. sesame oil.
3. In a saucepan over medium heat, heat sesame oil. Add seitan and stir-fry, gradually adding marinade one tablespoon at a time. Add the asparagus and cook for a few minutes to heat and incorporate the flavors to the vegetable.