Seitan and vegetables in a spicy sauce in a pan.
Chinese, Gout Friendly Foods, Stir Fry, Vegan

Twice cooked seitan recipe🔥

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Twice cooked pork is one of my favorite Sichuan Chinese dishes. Its 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.

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Twice cooked pork gets its name from being cooked twice. One blanched in boiling water then stir fried. Since seitan is already cooked we do not need to blanch it before stir frying.

Pixian Broad Bean Paste is what will bring most of the flavor to the dish. It is fermented broad beans and chili peppers. Its spicy, salty and funky in a very good way. When you open the package inside is a bag with funky looking and slightly smelly black stuff. When you scoop it out it has big chunks of beans and peppers.

I know that’s not a nice picture I painted but trust me this stuff is addictive.

Everything is prepped and ready to go.

For the sauce mix two Tablespoons of the broad bean paste, one Tablespoon soy sauce, one teaspoon sugar and one Tablespoon Shaoshing wine.

Twelve ounces of seitan. This is the hand washed seitan from my last post. But you can use any seitan.

Green onion: One bunch cut into two inch pieces. The white part and green part are seperated. They go in at different times.

Bell pepper: I am using green and red to give the dish a nice color. But use what you have.

Ginger. One Tablespoon of roughly chopped ginger to help balance the funkyness.

With the pan on medium heat add one Tablespoon of oil. (I used expeller pressed safflower oil) Add the seitan and turn the heat up to medium high to high. Cook the seitan until it gets some nice brown color. This will also add bite to the outside of the seitan. Remove from the pan and sit it aside.

Add 1/2 Tablespoon of oil to the pan on medium heat. Into the oil add the chopped ginger. Let the ginger cook in the oil for thirty to forty five seconds. This will help cook the ginger but will also flavor the oil.

Add the bell peppers and cook for two minutes. Add the white part of the green onions, cook for one minute.

Add the seitan and stir.

Add the sauce and mix until everything is coated. Then add the green onions and cook for one minute. The dish is now ready to serve.


Seitan and vegetables in a spicy sauce in a pan.

Twice cooked seitan recipe

Seitan cooked in the style of twice cooked pork. The sauce is spicy, salty and a little funky.
Prep Time: 1 hour
Cook Time: 20 minutes
Course: Main Dish
Cuisine: Chinese
Keyword: seitan, spicy, Vegan
Servings: 2 people
Calories: 367kcal
Author: James Strange

Ingredients

Sauce

  • 2 Tablespoons Broad bean paste
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Chinese cooking wine
  • 1 teaspoon sugar

Vegetables

  • 1 bunch Green onions white and green parts separated
  • 1 Cup Red bell pepper
  • 1 Cup Green bell pepper
  • 1 Tablespoon Ginger Fresh, roughly chopped

Other

  • 12 oz seitan
  • 1.5 Tablespoons oil

Instructions

Make the sauce

  • mix two Tablespoons of the broad bean paste, one Tablespoon soy sauce, one teaspoon sugar and one Tablespoon Shaoshing wine

Prep the veggies

  • Peel and roughly chop one Tablespoon of fresh ginger
  • Roughly chop red and green bell peppers
  • Clean the green onions. Cut off the roots. Remove the top inch or so of the green part. Peel off any ugly looking parts. Then wash thoroughly. Cut into two inch pieces. Separate the white and green parts.

Cooking

  • With the pan on medium heat add one Tablespoon of oil.
  • Add the seitan and turn the heat up to medium high to high. Cook the seitan until it gets some nice brown color. Remove from the pan and sit it aside.
  • Add 1/2 Tablespoon of oil to the pan on medium heat. Into the oil add the chopped ginger. Let the ginger cook in the oil for thirty to forty five seconds.
  • Add the bell peppers and cook for two minutes.
  • Add the white part of the green onions, cook for one minute.
  • Add the seitan and stir.
  • Add the sauce and mix until everything is coated.
  • Then add the green onions and cook for one minute.
  • The dish is now ready to serve.

Nutrition

Calories: 367kcal | Carbohydrates: 24g | Protein: 40g | Fat: 13g | Saturated Fat: 1g | Sodium: 1656mg | Potassium: 340mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2728IU | Vitamin C: 158mg | Calcium: 21mg | Iron: 3mg
Tried this recipe?Mention @james_strange_eats or tag #james_strange_eats
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