SESAME GINGER SEITAN

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.

READ MORE ABOUT SEITAN:

http://www.vrg.org/recipes/vjseitan.htm

http://kblog.lunchboxbunch.com/2009/02/tofu-versus-seitan-taste-texture-and.html

SESAME GINGER SEITAN:

INGREDIENTS:

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
FRESH asparagus

DIRECTIONS:

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.