Vegan Mongolian Beef

• Vegan

• Produce

  • 2 Chili peppers, dried
  • 2 Garlic cloves
  • 1 tsp Ginger
  • 2 Scallions

• Condiments

  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice or rice noodles, Cooked

• Baking & Spices

  • 7 tsp Cornstarch
  • 2 tbsp Granulated sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Frozen

  • 1 8 oz. package Seitan

• Liquids

  • 3/8 cup Water

Found on connoisseurusveg.com

Description

Ingredients

• 2 tbsp. soy sauce
• 2 tbsp. granulated sugar (turbinado, coconut or organic brown sugar all work)
• 1/4 cup water
• 2 tbsp. chilled water
• 1 tsp. cornstarch
• 1-8 oz. package seitan strips (or make your own )
• 2 tbsp. cornstarch
• 2 tbsp. vegetable oil
• 2 garlic cloves, minced
• 1 tsp. freshly grated ginger
• 2-3 dried chili peppers, halved (optional)
• 2 scallions, cut into 1 inch pieces
• Cooked rice or rice noodles

Directions

• Make the sauce by stirring soy sauce, sugar and 1/4 cup of water or broth together in a small bowl. Stir cornstarch and chilled water together in a small cup. Set aside.
• Drain the seitan and discard liquid. Place cornstarch into a medium bowl and add seitan strips. Toss to coat.
• Coat the bottom of a large skillet with oil and place over medium-high heat. Add seitan in as even a layer as possible. Cook until strips are browned and crisp on bottoms, about 4-5 minutes. Flip and cook 4-5 minutes more, until strips are crispy on opposite sides. Remove seitan from skillet and transfer to a paper-towel lined plate.
• Lower heat to medium. Add garlic, ginger and dried chilies, if using, to skillet. Sauté 2 minutes, until very fragrant and chilies begin to darken a bit. Return seitan to skillet with sauce, cornstarch mixture and scallions. Flip a few times to coat, and cook just until sauce becomes very thick, about 2 minutes.
• Divide noodles or rice onto plates and top with seitan. Serve immediately.