Served over healthful brown rice, this easy-to-assemble Asian-inspired entrée will please family and friends with its combination of sweet and sour tastes.
- 1 cup quick-cooking raw brown rice
- 2 Tbs. vegetable oil
- 3 Tbs. shredded fresh ginger, or to taste
- 8 oz. sliced mushrooms
- 6 oz. teriyaki-seasoned seitan
- 2 Tbs. minced garlic, or to taste
- 8 oz. baby bok choy, rinsed and cored
- 5 or more fresh apricots, pitted and quartered
- 2 1/2 cups vegetable stock
- 2 tsp. sesame oil
- 3 Tbs. low-sodium soy sauce
- 1 Tbs. sugar, or to taste
- 2 Tbs. cornstarch
- Cook brown rice according to package directions, and when ready, remove from heat and set aside, covered.
- Heat a large wok or skillet over medium heat. When hot, add oil and stir-fry ginger, mushrooms and seitan for 2 to 3 minutes, or until seitan is browned. Add garlic, bok choy and apricots, and continue stir-frying for 1 minute more.
- Meanwhile, combine 2 cups vegetable stock, sesame oil, soy sauce and sugar. Stir together 1/2 cup vegetable stock and cornstarch to make a slurry, and combine with sesame oil mixture. Pour over contents of wok, stir well and cover. Cook for 2 to 3 minutes more, or until sauce thickens. Uncover, stir well and remove from heat.
- Spoon rice onto serving platter or individual dishes, and top each with equal portions of apricot mixture. Serve while hot.
- Serving Size: Serves 4
- Calories: 330
- Carbohydrate Content: 39 g
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 21 g
- Saturated Fat Content: 1 g
- Sodium Content: 670 mg
- Sugar Content: 5 g