Spicy Beefless Stir-Fry Topped With Scallion and Coriander

Name: Spicy Beefless Stir-Fry Topped With Scallion and Coriander
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4-6 serving(s)
Cuisine: chinese
Ingredients: 1/2 tablespoon wasabi powder; 4 teaspoons water; 3 tablespoons vegan mayonnaise (I use Veganaise); 1 pinch powdered sugar; 2 tablespoons cumin, freshly ground; 2 tablespoons dried chili pepper flakes; 1 teaspoon fresh ground black pepper; 1/2 teaspoon sea salt; 8 ounces seitan (I used 8oz package Gardein Beefless Tips); 2 tablespoons peanut oil; 1 teaspoon rice wine or 1 teaspoon dry sherry; 1 tablespoon light soy sauce; 1 cup fresh cilantro, leaves and stalks, roughly chopped; 2 spring onions, finely sliced

⏱ 10 mins 🍽 4-6 serving(s) 🌶 chinese 🏷 Chinese

This vegan Chinese stir-fry is adapted from a traditional recipe. It features seitan or beefless tips tossed in a fragrant, homemade spice blend of cumin, chilli flakes, and black pepper. The dish is quickly cooked in a wok, then finished with fresh coriander and spring onions. It's served with a creamy wasabi mayonnaise, all ready in just 10 minutes. The use of cumin reflects influences from western Chinese Muslim cuisine along the Silk Road.

Ingredients

1/2 tablespoon wasabi powder
4 teaspoons water
3 tablespoons vegan mayonnaise (I use Veganaise)
1 pinch powdered sugar
2 tablespoons cumin, freshly ground
2 tablespoons dried chili pepper flakes
1 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
8 ounces seitan (I used 8oz package Gardein Beefless Tips)
2 tablespoons peanut oil
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon light soy sauce
1 cup fresh cilantro, leaves and stalks, roughly chopped
2 spring onions, finely sliced

Method

For the mayonnaise, combine the wasabi powder with 1 teaspoon water in a small bowl to create a paste.
Stir the wasabi paste, the rest of the water and the vegan mayonnaise together. Add a pinch of sugar for seasoning, then set this aside.
To prepare the spicy coating, use a mortar and pestle to grind whole cumin seeds into a powder.
Mix the ground cumin with the dried chilli pepper flakes, fresh ground black pepper, and sea salt.
Place a wok or pan over high heat and pour in the peanut oil.
Cook the beefless tips or seitan in the hot oil, stir-frying for less than 1 minute.
Add the prepared spicy mixture to the wok and toss to coat the pieces thoroughly in the spices and oil.
Once the spices release their aroma, add the rice wine or dry sherry and season with the light soy sauce.
Take the pan off the heat and mix in the roughly chopped cilantro and finely sliced spring onions. Serve straight away with the wasabi mayo on warmed flatbread or tortillas.

Nutrition (per serving)

Sodium607300 mg

Recipe details

CategoryChinese

Cuisinechinese

AuthorKozmic Blues