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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.
- 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.