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Perhaps my favorite recipe from Isa Does It by Isa Chandra Moskowitz is the sticky orange chicky stir-fry. It’s a nice combination of my favorite flavor profiles: sweet, salty, and spicy. It also makes use of the steamed chicky seitan patties that I mentioned last week (click the link above if you need a refresher on how to make the patties). I decided to post about the patties separately because they’re super versatile and don’t need to be limited to this recipe alone, plus I thought they’d be a nice built up to this stir-fry.
These are quick to make but I like to save time by making them a day or so beforehand. They also freeze well and will keep for several months in the freezer. Cut the prepared patties into 1/4 inch strips. In a large frying pan, heat 1 tablespoon of oil to medium heat. Add in the strips and cook for 5 minutes until they begin to brown. Remove from pan and set aside. Begin preparing the sauce while the seitan is cooking. Mix together the orange juice, agave nectar, soy sauce, mirin, cornstarch, and orange zest. Make sure the cornstarch is fully dissolved and no lumps remain. Set the sauce aside.
Cut, chop, and mince the remaining ingredients ahead of time. I find that this saves me a great deal of time and stress. In the same frying pan used for the seitan strips, heat the last tablespoon of oil to medium heat. Add in shallots and cook until they begin to brown. Stir in bell peppers and allow them enough time to soften, about 3 minutes. Add ginger, garlic and red pepper flakes and continue cooking until they’re fragrant; this shouldn’t take longer than a minute. Mix in the green beans and cook an additional 3 minutes.
Pour in sauce and incorporate with vegetables. Continue until sauce begins to bubble and thicken then add strips back to the pan and stir. Once the sauce reaches desired consistency remove from heat. Serve hot with rice and topped with sesame seeds.
Sticky Orange Chicky Stir-Fry
- 2 tbsp. toasted sesame seed oil, divided
- 2 steamed chicky seitan patties, sliced into 1/4-inch segments
- 1 cup orange juice
- 1/4 cup agave nectar
- 3 tbsp. soy sauce or tamari
- 2 tbsp. mirin
- 4 tsp. (1tbsp. + 1 tsp.) cornstarch
- 2 tsp. grated orange zest
- 1 cup shallots, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 tsp. ginger, minced
- 3 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 6 oz. frozen or fresh green beans, cut into 1 inch pieces
- sesame seeds (optional)
- 1. In a large frying pan, heat 1 tbsp. oil over medium heat. Add the seitan strips and cook for 5 minutes until lightly browned. Remove from pan and set aside.
- 2. While the strips are cooking, mix together orange juice, agave nectar, soy sauce, mirin, cornstarch, and orange zest. Stir until ingredients are well incorporate and cornstarch is completely dissolved. Set aside.
- 3. In the same pan used to cook the seitan strips, heat remaining oil over medium heat. Add shallots and cook until browned. Stir in bell peppers and cook 3 minutes or until they begin to soften. Add ginger, garlic, and red pepper flakes and cook until the ginger and garlic are fragrant. Add in green beans and cook an additional 2 minutes.
- 4. Pour sauce into frying pan and incorporate into vegetables. Continue cooking until the sauce begins to bubble and thicken. Add the seitan strips back to the frying pan and combine all ingredients with the sauce. Remove from heat. Serve hot with rice.
Artisanal Vegan http://www.artisanalvegan.com/
This week I’m really excited to attend a fermentation demonstration and book signing at my local co-op. I’ll update more on the book and event in the following days, but I thought this would be a great opportunity to tie in this event with one of my favorite fermented recipes: kimchi.
Update: Unfortunately, I wasn’t able to attend the demo. The weather has been crazy here in the Pacific Northwest which typically translates to nightmare commuting. I’ve attached a link to the book. It’s called Fresh & Fermented; I’m excited to get my hands on a copy and tryout some of the recipes.
This is the first kimchi recipe that I made that I’ve really enjoyed. I generally stick with the traditional ingredients you find in kimchi such as napa cabbage but it really seems like you can use any type of cabbage – even good ole’ green cabbage which you can find in any grocery store will work – or pretty much any vegetable for that matter.
The recipe that I make can be easily doubled. The only problem I’ve encountered when making large batches is finding a big enough bowl to hold the cabbage, although, once you mix in the salt water solution it wilts down significantly. This recipe doesn’t take much physical work but it does take a few hours from start to finish. I’d recommend starting early so that you’re not up till the wee hours of the morning scooping fermented cabbage into jars. I end up in this situation all the time!
I usually start by cutting the head of cabbage into quarters and then remove the core. Cut the whole head into bite sized pieces. It doesn’t have to be exact.
Mix up your brine and pour it over the pieces. I use my hands to get the liquid evenly distributed. Cover it and let sit for about 4 hours.
Drain and rinse the cabbage to remove any excess salt. Add and evenly distribute the ko choo kah rhoo paste and green onions.
Blend together water, apple, onion garlic, and ginger until liquified and add to cabbage. Spoon into clean jars leaving enough room at the top for the kimchi to expand. Leave jars out for about 24 hours and then transfer into the refrigerator. The kimchi is a fermented food and will keep for a long time but the taste will become stronger as well. Enjoy!
- 1 head of nappa cabbage, chopped into bite sized pieces
- 1/4 cup sea salt dissolved in a small bowl with water
- 1/4 cup ko choo kah rhoo (Korean chili powder)
- 1 tbsp. garlic, chopped
- 1 tbsp. ginger, chopped
- 3-4 green onions, chopped
- 2 tbsp. salt
- 1/2 yellow onion, roughly chopped
- 1 apple, peeled and cored
- 8-10 pint sized mason jars
- 1. Place chopped cabbage in a large bowl and pour salt water solution over the top. Mix well and allow to sit for about 4 hours. The salt will pull water from the cabbage causing it to wilt and shrink down.
- 2. Move the cabbage into a colander and rinse thoroughly to remove any excess salt. Once it's drained move it back into the large bowl.
- 3. Add enough warm water into the ko choo kah rhoo to form a paste. Add this to the cabbage and mix together. Gloves might be advisable if you're using your hands. Mix in green onions.
- 4. In a blender add 1 cup water, onion, apple, garlic, and ginger. Blend until ingredients are liquified.
- 5. Pour contents of blender over cabbage a mix until all ingredients are evenly incorporated.
- 6. Transfer cabbage into jars leaving an inch or 2 at the top as the cabbage will expand as it ferments. I also tamp the cabbage down as I'm spooning it into the jars. Distribute any leftover liquid equally among the jars and cap tightly.
- 7. Leave the kimchi on the counter to ferment for about 24 hours then move into the refrigerator. I live in a colder climate and will often leave mine out for 48 hours or longer.
- The taste of the kimchi will get stronger the longer it's left to ferment. I typically know it's ready to eat when the lid hisses or pops after being opening. The taste has a fizzy, champagne-like flavor, in my opinion.
Adapted from Healthy Green Kitchen
Artisanal Vegan http://www.artisanalvegan.com/