Kung Pao Seitan

Ingredients

• Hide ingredients for 1 pound seitan, store-bought or homemade 1 1 pound seitan, store-bought or homemade (opens in new tab) 1 pound seitan, store-bought or homemade
  • 2 cups vital wheat gluten
  • ¼ cup soy sauce or tamari

  Sub-recipe steps

  1. Combine in a large bowl: 2 cups vital wheat gluten; 1 cup cold vegetable or mushroom stock or broth, store-bought or homemade.; ¼ cup soy sauce or tamari; (Up to 2 tablespoons curry powder, chili powder, Five-Spice Powder, or mixed ground spices such as cumin, coriander, dried thyme, onion and garlic powder, etc.)
  2. Mix until the dry ingredients are completely moistened, then knead the dough until firm and well combined, about 5 minutes. Form the dough into a log and cut into 1- to 2-inch cubes or chunks. Bring to a gentle simmer in a medium saucepan: 4 cups vegetable or mushroom stock or broth, store-bought or homemade.
  3. Add the seitan pieces, cover, and simmer gently for 45 minutes. The pieces will swell above the level of the stock (this is normal). Remove the seitan from the broth with a slotted spoon if using right away. Let cool slightly, then squeeze to remove some of the liquid the seitan has absorbed. Or, let the seitan cool in the pan, transfer to a container, add broth, and store covered in the refrigerator for up to 5 days.
• 2 teaspoons soy sauce
• 2 teaspoons Shaoxing wine or dry sherry
• 1½ teaspoons cornstarch
• 1 tablespoon soy sauce
• 2 teaspoons distilled white vinegar
• 2 teaspoons Shaoxing wine or dry sherry
• 2 teaspoons sugar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• ½ teaspoon ground Sichuan pepper or black pepper
• 2 tablespoons vegetable oil
• 8 dried red chiles, such as árbol or Kashmiri
• 4 green onions, trimmed and cut into 1-inch lengths
• 3 garlic cloves, minced
• 1-inch piece ginger, peeled and grated
• ⅓ cup unsalted roasted peanuts
• Cooked white rice