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Categories:
hoisin sauce water soy sauce lemon juice chili-garlic sauce canola oil shiitake mushrooms seitan fresh ginger ground cinnamon ground cloves snow peas scallions fresh cilantro rice
Viewed: 66 - Published at: 8 years agoIngredients
- 1/4 cup hoisin sauce
- 1/4 cup water
- 1 tablespoon Agave (or other sweetener)
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 -2 teaspoon chili-garlic sauce
- 2 tablespoons canola oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 8 ounces seitan, cut into thin strips
- 2 teaspoons fresh ginger, grated
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 4 ounces snow peas, strings removed
- 2 scallions, trimmed and thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 cups cooked rice, for serving
Method
- In a small bowl make the sauce by whisking together the first 6 ingredients. Set aside.
- In a large skillet, heat oil over medium-high heat and stir-fry mushrooms and seitan until lightly browned and mushrooms have released their juices. Add ginger, cinnamon, and cloves. Let cook a few more minutes, or until any protein you are using is adequately cooked.
- Add the sauce and snow peas to skillet. Reduce heat to medium, and let cook until sauce has thickened. This may happen quickly. Add extra water and/or hoisin sauce as necessary. Turn off heat and mix in scallions and cilantro. Serve over rice.
