Seitan (wheat gluten) is an important protein source and can be used in a variety of recipes. This is one I made last week.
Veg.oil (coconut)
1 Onion
2 cl.Garlic
2 cm Ginger
Chili
Piment seeds (allspice)
Five spices powder (a mixture of fennel, star anise, cloves, Sechuan pepper and cinnamon)
250 gr. Seitan
2 tblsp. Tamari (or shoyu soy sauce )
1 red pepper
Bok choi Pak soi, or any other vegetable like cabbage, cauliflour etc
2 tsp shoyu
Rice
Fry during two minutes a sliced onion and two cloves minced garlic in two tblsp. (coconut)oil, add two cm. finely chopped ginger and a seeded chili. Cook for two minutes more. Add seitan and tamari, a diced red pepper, ten crushed piment seeds and a tsp. Chinese five spices powder. Cover and cook for 10 minutes more.
Stirfry the chopped Bok choi seperately, pour 2 tsp shoyu over it
Serve with plain rice
Veg.oil (coconut)
1 Onion
2 cl.Garlic
2 cm Ginger
Chili
Piment seeds (allspice)
Five spices powder (a mixture of fennel, star anise, cloves, Sechuan pepper and cinnamon)
250 gr. Seitan
2 tblsp. Tamari (or shoyu soy sauce )
1 red pepper
Bok choi Pak soi, or any other vegetable like cabbage, cauliflour etc
2 tsp shoyu
Rice
Fry during two minutes a sliced onion and two cloves minced garlic in two tblsp. (coconut)oil, add two cm. finely chopped ginger and a seeded chili. Cook for two minutes more. Add seitan and tamari, a diced red pepper, ten crushed piment seeds and a tsp. Chinese five spices powder. Cover and cook for 10 minutes more.
Stirfry the chopped Bok choi seperately, pour 2 tsp shoyu over it
Serve with plain rice