Chop-suei with seitan - recipe with photo on Mcooker: best recipes

Chop-sue with seitan

Category: Vegetable and fruit dishes

Ingredients
seitan *	200-300 gr
garlic	2 tooth
soy sauce	2 tbsp. l
starch	2 tsp
chilli	1/2 pc
ginger	1 cm
chinese cabbage	5-6 sheets
Champignon	100 g
onion	1 PC
Bulgarian pepper	1 / 2-1 pcs
green beans	100 g
carrots (not large)	1 PC
broth from seitan	100 g
vegetable oil	for frying
salt	taste
pepper	taste
brown sugar	taste
lemon juice	1 tbsp. l
rice or chinese noodles

Cooking method

Take the seitan out of the broth, squeeze it slightly and cut into strips.
Dilute the starch with soy sauce and add lemon juice. Stir until smooth.
Rub the ginger and garlic on a fine grater, chop the chili pepper with a knife.
Add chopped ginger, garlic and chili to the soy sauce mixture. We mix.
Pour seitan with the mixture and leave it to marinate while we prepare the rest of the vegetables. Stirring from time to time. I ate half of it while stirring, so be careful about the tightening.
We cut the champignons into plates.
Cut the onion into quarters or eights, depending on the size and disassemble into feathers.
Cut the carrots into long thin strips.

In Chinese cabbage, you first need to separate the leaves from the stems. Cut the stems into a square, and the leaves into strips. Remove the stalk and seeds from the bell pepper and cut it into a square like the cabbage stems.

Heat 1 tsp in a wok. vegetable oil. Quickly fry the chopped vegetables, in turn, for each vegetable for 1-2 minutes. Put each in a bowl, add a little oil to the wok and fry the next vegetable, in this order: first fry the green beans.

Then the stalks of Chinese cabbage, after 1 minute add the leaves to them, and after another minute strips of carrots.
Fry mushrooms.
Onion feathers.
And last but not least, bell pepper.
Pour some more oil into the wok, remove the seitan from the marinade, squeeze it slightly and fry for 1-2 minutes.
Return the vegetables to the wok and stir well, still over high heat.
Add sugar to the marinade to taste and dilute with broth. Make a funnel in the middle of the wok, pour the mixture into it and stir until it boils.
Rice can be served alone or mixed with vegetables in a wok.

The dish is designed for

4 servings

Time for preparing:

30 minutes

Cooking program:

plate

Note

The recipe is taken from the magazine "First, Second, Third" March 3 (002), 2011.
It turned out to be a very tasty, hearty and slightly spicy dish. I have been preparing such a dish for a very long time, but only with meat (pork), with seitan it turned out to be no worse. Recommend.
I mistakenly call this dish Chinese. The aromatic wok vegetable blend is one of the first California fusion recipes. It was invented by Chinese immigrants who worked on the construction of the transcontinental railroad. The Chinese lived in terrible poverty, and any leftovers of food went to chop-sui - not only vegetables, but also pieces of meat or offal. Chop-suei - "this and that". There is no exact set of ingredients at all.
* The recipe for seitan can be viewed here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=475046.0