Thursday, May 31, 2007

Seitan and Broccoli in Black Bean Sauce, Jasmine Rice, Sesame Kale

Dinner 5/31

Seitan and Broccoli in Black Bean Sauce

Jasmine Rice

Sesame Kale
(wilted with sherry, tamari, red pepper flakes, ginger, garlic and sesame oil)

Black Bean Sauce:

3 tbs. black bean paste
3 cloves of garlic, minced
1 tbs. of ginger, grated
2 tbs. sherry
2 tbs. tamari
3/4 cup of water
1 tbs. of cornstarch

In 1 tsp of canola oil, over med-high heat, stir-fry the garlic, ginger and black bean paste, turning frequently for 45 seconds. Combine all of the liquids and cornstarch and add to the mixture, stirring to combine, until it comes to a boil and thickens.

Add the stir-fried seitan and broccoli and turn to coat thoroughly. Serve over jasmine rice.

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