Main course

Steamed Seitan with Chinese Black Mushrooms

Name: Steamed Seitan with Chinese Black Mushrooms
Yield: 4 servings
Cuisine: Chinese
Ingredients: 14 oz plain seitan, cut into thin strips; 1 oz dried black mushrooms, soaked and cut into strips; 3 oz water chestnuts, sliced; 2 oz sweet red bell pepper, cut into 5/8-inch squares; 1 Tbsp fresh ginger, finely chopped; 2 Tbsp cornstarch; 2 Tbsp Shaoxing rice wine; 2 tsp toasted sesame oil; 1 Tbsp dark soy sauce; 1 tsp salt; 1/2 tsp sugar; 3 green onions, cut into 2-inch lengths and shredded

A simple Cantonese steam of tender seitan, black mushrooms, water chestnuts, and red pepper, fragrant with ginger and sesame oil.

4 servingsVegetarian

Ingredients

14 oz plain seitan, cut into thin strips
1 oz dried black mushrooms, soaked and cut into strips
3 oz water chestnuts, sliced
2 oz sweet red bell pepper, cut into 5/8-inch squares
1 Tbsp fresh ginger, finely chopped
2 Tbsp cornstarch
2 Tbsp Shaoxing rice wine
2 tsp toasted sesame oil
1 Tbsp dark soy sauce
1 tsp salt
1/2 tsp sugar
3 green onions, cut into 2-inch lengths and shredded

Directions

Place seitan, black mushrooms, water chestnuts, red pepper, ginger, cornstarch, rice wine, sesame oil, dark soy sauce, salt, and sugar in a shallow heatproof dish. Mix well.
Set the dish in a steamer and steam for 20 to 22 minutes.
Garnish with shredded green onions and serve with steamed rice.

Seitan replaces the original pork shoulder. Use a gluten-free plant-based pork alternative if needed; the recipe is otherwise vegan.