|The product looks incredibly like the picture in the ad!|
I also saw a video on Everyday Dish TV that mentioned some seasoning mixes and some pre-made seitan mixes called Bill's Best. (I don't get anything if you click here). I admit that I copped out in a way, usually I just add my own mix of "secret" spices to the vital wheat gluten and make up a batch of my "secret" stock and cook away but this recipe was made with Bill's Minit-Meat Beaf. They have secret spices AND secret herbs. It also is pretty incredibly simple and took about 30 minutes.
Sometimes I just start cooking with no clear direction and tonight was one of those times. Mexican, Indian, Chinese, Philly cheese steaks, Italian? I had no idea.
But I also had some leftover rice I was looking to use up too.
I knew I wanted to pan fry the seitan but was feeling kinda lazy. I should have cranked up the mini deep fryer but it uses A LOT of oil so I went with the pan fry instead. My grandmother used to use the word, "Patchke," when she referred to playing with something. It's a cross between tinkering and playing. I'm not sure if it's Yiddish or Russian but I'm sure I'll get a comment clarifying it.
Most meals are pretty simple and straight forward, cut some stuff, get a pan, add heat, make pan sauce, add starch, eat. So a meal like this, even though pan frying is pretty simple, adds another layer of prep ... and cleanup.
I had onions and garlic working in another pan but no clear idea yet. You can go in a lot of directions from here.
I grabbed some peanut oil and a non stick frypan, and set it on medium heat. I tossed some corn starch in a mixing bowl, added some salt and pepper and paused. My eyes wandered back and forth as if on an instrument scan going down to minimums trying to beat out a snow squall, and they settled on ... 5 Spice powder. I now had direction. That went into the corn starch mixture too. I cut the seitan cutlets and tossed them to coat in the corn starch mixture and started frying them up.
|You can just hear the sizzle.|
|Now really, this could be Buffalo Wings in a heartbeat, couldn't it?|
I added ginger and a sweet red pepper. I threw in some brown sugar and then I deglazed with mirin, a sweet rice wine made from sake. I reduced that, added some stock and let that reduce a bit. I tossed in some Shan Jah Beng, plum wafers which rounded out the sweet side of the dish. Two arbol chilies needed to take a swim in that pool and a few dashes of rice wine vinegar cut through the sweet with the
I was going to add some mushrooms to the dish but honestly, they were lost in the back of the bottom shelf of the fridge and I ain't stickin' MY hand back there. I heard a bark come out of there once.
OK, I forgot the mushrooms. I had some leftover corn starch and made a slurry with some water, added that and within seconds the sauce thickened up and started to sheen.
|You can't buy better than this folks. Look at those crispy yet slathered pieces of seitan.|
I nuked the rice and dinner was served.