Kung Pao Seitan
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A vegan take on the classic Sichuan dish, featuring crispy seitan tossed in a spicy, tangy sauce with peanuts and dried chilies. Serve over steamed rice for a satisfying meal.
Ingredients
- 1 1 pound seitan, store-bought or homemade (opens in new tab)
- 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
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1 pound seitan, store-bought or homemade
- 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
Let's Cook
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Step 1.
Cut into ½-inch cubes: 1 pound seitan, store-bought or homemade
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Step 2.
Toss the seitan in a medium bowl with: 2 teaspoons soy sauce; 2 teaspoons Shaoxing wine or dry sherry; 1½ teaspoons cornstarch
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Step 3.
Let sit for 10 minutes. Whisk together in a small bowl: 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
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Step 4.
Set aside. Heat in a large heavy skillet over medium-high heat: 2 tablespoons vegetable oil
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Step 5.
Add and stir-fry very briefly, just until fragrant, 15 to 30 seconds: 8 dried red chiles, such as árbol or Kashmiri
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Step 6.
Stir in the seitan and stir-fry until lightly browned, 3 to 4 minutes. Stir in: 4 green onions, trimmed and cut into 1-inch lengths; 3 garlic cloves, minced; 1-inch piece ginger, peeled and grated
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Step 7.
Cook, stirring constantly, about 30 seconds or until very fragrant. Give the sauce a good stir, then stir into the seitan mixture until everything is coated. Remove the skillet from the heat and stir in: ⅓ cup unsalted roasted peanuts
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Step 8.
Serve with: Cooked white rice