It’s a new week, which means I’m using yet another recipe from The Chinese Takeout Cookbook! I really am going to be so sad to finally turn this cookbook back in to the library at the end of the month. I may actually have to purchase a copy for our collection, we’ve used it so much!
This sesame seitan recipe is the best I’ve tried yet, I think. The seitan soaked in a soy sauce-sherry marinade while the rice cooked, and just before the rice cooker snapped to Off, I started the stir fry. I cooked the seitan (and its marinade) for two or three minutes and then added a cup of frozen peas; then, one minute later, I added the sauce, a honey-soy-sesame oil concoction that was simply divine. After the sauce was heated through, I turned off the heat and added some sesame seeds to the top – and dinner was ready.
Yet again, this cook time proved to be much faster than any Chinese takeout we could have ordered – and the quality, if I do say so, was much higher. (And no MSG!) Paired with the last of our vegetable spring rolls from the freezer, and it was a perfectly filling meal.
I’m sorry to report that we plowed through the pan and have no leftovers for lunch tomorrow – but, then, that’s the sign of a job well done, so I can’t fret for too long.
I’ve got about two more weeks with this cookbook before the librarians take it away from me – I can’t wait to tackle another recipe or two before it goes back home!
:)