Sesame Seitan with Snow Peas in Apricot Sauce

1 min read

Here is a pleasant, mild-tasting dish that will please most palates. Well-drained and cubed tofu can replace the seitan, if desired. Serve on a bed of rice or cellophane noodles, if desired.

MAKES 4 TO 6 SERVINGS

1 tablespoon canola oil

1 pound seitan, drained, patted dry with paper towels, and cut into bite-size cubes or strips

1 tablespoon sesame seeds

3 cloves garlic, finely chopped

1⁄2 teaspoon finely chopped fresh ginger

1⁄2 cup duck sauce

1⁄3 cup sliced dried apricots

2 tablespoons water

1 tablespoon reduced-sodium soy sauce

1⁄2 to 1 teaspoon extra-hot Chinese mustard

Salt and freshly ground black pepper, to taste

12 ounces snow peas, trimmed

1⁄2 tablespoon toasted (dark) sesame oil

In a wok or large nonstick skillet, heat the oil over medium-high heat. Add seitan and cook, stirring and turning frequently, until beginning to brown, 2 to 3 minutes. Add sesame seeds, garlic, and ginger and cook, stirring and turning constantly, 2 minutes. Reduce heat to medium and stir in the duck sauce, apricots, water, soy sauce, mustard, salt, and pepper. Quickly add the snow peas and cook, stirring often, until snow peas are crisp-tender, 4 to 5 minutes, adding the sesame oil the last minute or so of cooking. Serve warm.

{PER SERVING} Calories 421 • Protein 25g • Total Fat 20g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 42g • Dietary Fiber 3g • Sodium 178mg