This Asian entrée gets its flavor boost from sesame oil and fresh ginger. Spoon the stir-fry over quick-cooking brown rice or fresh Chinese noodles, either of which will be just about ready when the stir-fry is finished. Chinese jasmine tea, orange slices and fortune cookies round out the meal.
- 1/4 cup sesame seeds
- 1 Tbs. sesame oil
- 1/4 cup low-sodium soy sauce
- 1 Tbs. cornstarch
- 1 Tbs. grated fresh ginger
- 1 6-oz. pkg. seitan, patted dry
- 2 Tbs. vegetable oil
- 4 oz. snow pea pods, trimmed and rinsed
- 1 lb. baby bok choy, trimmed and rinsed
- Toast the sesame seeds in a large nonstick skillet over medium heat, stirring often to prevent burning, for approximately 5 minutes. Remove from the heat, and set aside.
- Stir together the sesame oil, soy sauce, cornstarch, 1/4 cup water and fresh ginger. Set aside. Slice the seitan into small pieces.
- Heat the vegetable oil in a large wok or skillet over medium heat, and add the seitan. Stir-fry until the pieces start to brown, for about 3 minutes, and, using tongs, remove from the heat and toss with sesame seeds. Set aside.
- Put the snow peas into the skillet, and stir-fry for 2 minutes.Add the bok choy, and continue stir-frying for 1 minute. Stir in the cornstarch mixture, and cook for about 2 minutes more, or until the bok choy begins to wilt. Remove from the heat, and scoop into a large serving bowl. Top with the sesame-crusted seitan, scooping any remaining seeds over top. Serve while hot.
- Serving Size: Serves 4
- Calories: 260
- Carbohydrate Content: 10 g
- Fat Content: 16 g
- Fiber Content: 3 g
- Protein Content: 21 g
- Saturated Fat Content: 2 g
- Sodium Content: 680 mg
- Sugar Content: 2 g