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.
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. It’s spicy, salty, and funky in a perfect 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 separated. 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 funkiness.
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 set 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.
- 2 Tablespoons Broad bean paste
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Chinese cooking wine
- 1 teaspoon sugar
- 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
- 12 oz seitan
- 1.5 Tablespoons oil
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.
- 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.