Tuesday, May 10, 2011

Cashew Seitan

We've recently had a regular and large stash of broccoli in the fridge, thanks to cheap prices.  We've also recently had some very tiring work days, and come home with no real desire to make a gourmet, three-course menu.  On one of these days, Andy suggested that we have a stir fry - we had seitan to go along with the broccoli.

I also recalled a small jar of cashews that we've had for a few weeks, and I recalled one of my fave dishes from vegan asian-style eateries in the past (like Peace Harmony in Sydney).  I was all "let's have cashew chicken!".  Andy was all "is that going to be any good...?"  Well, duh, of course.

I quickly googled some recipes, looking at a few before settling on the simplest.  Of course I veganised it, and made some other minor tweaks to make it more to our liking.  So I present to you, quick, easy, and delicious Cashew Seitan (or tofu, if gluten makes you ill!).

Excuse the blurry photo - I have to post this despite the shonkiness of my camera skills because it is so good.

2 chicken-style seitan cutlets (we use mark-style seitan)
2 T. soy sauce
1 t. sugar
3 cloves garlic, minced
1 small chilli, minced
2 T. lemon juice
3/4 c. chicken-style stock
4 t. corn flour
3 T. vegetable oil
1 onion, roughly chopped
1 head of broccoli, chopped
1 carrot, cut into match sticks
1 zucchini, cut into match sticks
1 bunch of water spinach (kang kong) or other greenery
1/3 c. cashews

Slice seitan into strips and marinate in soy sauce, sugar, garlic, chilli, lemon juice, and 1 T. oil for at least 20 minutes.  In a jug, whisk together corn flour and stock, and set aside.  In a frying pan or wok, heat remaining 2 T. oil over high-medium heat (on the higher side of medium high, that is).  Cook the onion until it's clear, then add carrots.  Stir for a minute or two.  Add zucchini, stir another minute.  Add broccoli, stir one more minute!  Then, add the seitan and all the marinade.  Stir it around and cook for about 5 minutes.  Add the greens.  Re-whisk the corn flour/stock mixture, then stir this into the stir fry.  Stir it for 1 or 2 minutes, until it's nice and glazy.  Then add the cashews and stir it all up and serve on your best christmas plate with rice.  This served both of us for dinner, with a bit left over for lunch.

Despite his initial scepticism, Andy has quickly become a fan of this stir fry - we have used the basic sauce since in other stir fries.  The only thing he didn't love was the cashews, but that's okay because it meant more for me.


Hannah said...

I've been craving protein like a mad thing lately, and I never let a day go my without eating a significant amount of nuts, so this looks wonderful, Theresa! I'm sure you'll soon be growing your own cashews too, right? :P

Gauri Radha गौरी राधा said...

That looks good!!