Hoisin-Drenched Garlic Seitan with Baby Bok Choy
This sweet and sassy hoisin sauce permeates the seitan and enlivens the bok choy. Baby bok choy is more tender than the larger versions and is visually appealing when served cut in half lengthwise. Look for it in Asian markets and well-stocked supermarkets. Serve over rice.
- 4 small baby bok choy, trimmed and halved lengthwise
- 2 tablespoons peanut oil
- 2 large garlic cloves, minced
- 12 ounces seitan, thinly sliced
- Salt and freshly ground black pepper
- 1/2 cup hoisin sauce
- 3 tablespoons water
1. Lightly steam the bok choy until just tender: 3 to 4 minutes. Transfer to a plate and set aside.
2. Heat 1 tablespoon of the peanut oil in a large skillet over medium heat. Add the garlic and seitan and cook until the seitan is browned all over, about five minutes.
Season with salt and pepper to taste. Stir in the hoisin sauce and water, blending well.
ADd the bok choy and spoon the sauce over all to coat. Reduce the heat to low and summer until tender, about 10 minutes. Serve hot.