Twice cooked pork is one of my favorite Sichuan Chinese dishes. It’s a salty, spicy, and fatty perfect food to eat while drinking beer. But the combination is also perfect for a gout attack. Beer is still off the menu, but this twice-cooked seitan is very gout friendly.
This post will show you how to convert flour into shreddable seitan. It requires no special equipment and no vital wheat gluten. Some people do not like seitan due to the flavor of vital wheat gluten. The off-flavor has something to do with the industrial process to remove the gluten.
Mongolian chicken and Mongolian beef are two dishes that I love. With the new diet, they are not on the menu. This gout friendly version is delicious and simpler than my other versions.
Dak galbi is a Korean spicy stir fry using chicken and lots of vegetables. This version uses seitan instead of chicken. It also uses some veggies not normally associated with Korean cooking.
Updated Oct 14, 2019
I am a big fan of sweet and sour dishes. But not the kind you find at most Chinese American Buffet places. Most of those are just sweet. But as a gout sufferer, fried pork is definitely not on the menu.
Making your own vegan shredded chicken seitan allows you to control what goes into it and how the final product turns out. It’s also a lot cheaper than buying premade.