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From Entertaining for a Veggie Planet by Didi Emmons.
SERVES 2
2 tablespoons ginger, minced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
2 tablespoons Braggs liquid aminos or soy sauce
1 tablespoon sugar
1 teaspoon five-spice powder
8 ounces seitan or tofu or tempeh
2 tablespoons seitan juice
1/2 lb asparagus or broccoli
1 small red pepper
jasmine rice
6 scallions, chopped
2 lime wedges
1. IMPORTANT NOTES: The ginger should be a rounded tablespoons Seitan should be bite size. Asparagus should be cut
crosswise into 1/2 inch pieces. The pepper should be cut into 1/2 inch pieces. Use the white and green parts of the scallion
and it is for garnish. Use garden fresh spring asparagus if you can get it.
2. To cook the Jasamine Rice: Bring 3 cups water and a scant 1 tsp kosher salt to a boil and add 2 cups raw white jasamine
rice. Cover reduce heat and cook for 15 minutes Remove and let stand covered for 10 minutes. This makes 6 cups.
3. In medium bowl combine ginger, garlic, oil, Braggs, sugar and five spice.
4. Add setian and liquid [if using tofu or tempeh use water instead of seitan juice] and toss to coat.
5. Cover bowl with plastic wrap and marinate for at LEAST 2 hours and up to 3 days in the fridge. For Tofu the longer
it sets the more it will taste like the marinade. You want that if you are a beginner who has not made tofu before. Trust
me. You also want to marinade the tempeh for a while too. It really won't matter too much on the seitan. The basic flavor
was cooked in with the broth when it was made this is just accent like a real meat marinade.
6. Heat a large skillet over medium high heat. Add the setian along with the marinade, the asparagus and bell pepper.
7. Stir fry until asparagus is bright green tender but crunchy. About 5 to 7 minutes.
8. Serve over the rice and garnish with the lime wedges and scallions.
9. Cooking includes basic marinate time.
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