Stir-Fry Ready SeitanFor stir-fries, you need a "white meat" seitan that browns nicely, has a mild flavor, and is a good size. This recipe fits the bill and is so easy to make. Look for my recipe for Stir-Fried Kohlrabi and Seitan (coming up Wednesday).
Makes about 3 1/2 cups seitan.
- 1 c gluten flour
- 1 c water (room-temperature)
- 6 c boiling water
- 1 1/2 Tbsp soy sauce
- 1 inch knob ginger root, peeled
- 2 black cardamom pods
- In a medium bowl, blend the gluten flour and room-temperature water until a dough results. Knead in bowl one minute.
- Place the boiled water in a large pot over medium heat. Stir in the soy sauce, ginger and cardamom pods.
- Break off small bits of the dough (about the size of an almond) and drop them into the boiling broth.
- When all of the dough bits are in the pot, bring back to boiling, reduce heat and stir. Simmer uncovered for 45 minutes, stirring occasionally. Remove ginger root and cardamom pods.
- Cool. Using a slotted spoon, place in refrigerator containers, pour a bit of broth over them, and refrigerate or freeze until used in stir-fries or stews. Just before use, drain as needed.