RCI-VG.004.1209.001
Seitan Pepper Steak
Ron Pickarski's Friendly Fo
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (1 package) dried1⅓ ozsliced shiitake mushrooms (or 1 to 1½ cups regular mushrooms)
- 2 cups
- 3 tbsp
- flaked seitan2 cups
- 1 cup
- ½ cup
- 2 tbsp
- 2 tbsp
- 2 tbsp
- ½ cup
- ¼ cup
- 2 cups
- barley miso or other dark miso3 tbsp
- 2 tbsp
- 1 tbsp
- arrowroot¼ cupdissolved in ¼ cup water.
Method
1
Rehydrate the dried shiitake mushrooms in 2 cups of hot water for 15-20 minutes until softened, then strain and reserve the soaking liquid.
2
Chop the rehydrated mushrooms into bite-sized pieces and set aside with the reserved soaking liquid.
3
Heat the sesame oil in a large chef's pan or wok over medium-high heat and add the minced garlic, cooking for 30 seconds until fragrant.
4
Add the diced onions and sauté for 3-4 minutes until they begin to soften and turn translucent.
4 minutes
5
Stir in the diced red and green bell peppers and continue cooking for 2-3 minutes until they are tender-crisp.
3 minutes
6
Add the flaked seitan and chopped mushrooms to the pan, stirring to combine with the vegetables and cook for 2 minutes.
7
Deglaze the pan with the sherry, scraping up any browned bits from the bottom, and let the liquid reduce for 1 minute.
8
Whisk the barley miso, tomato paste, and tamari together in a small bowl until smooth, then stir into the seitan mixture.
9
Pour the reserved mushroom soaking liquid into the pan, stirring well to combine all ingredients and bring the mixture to a simmer.
10
Dissolve the arrowroot in ¼ cup of water, then add this slurry to the simmering pan while stirring constantly until the sauce thickens, about 2 minutes.
2 minutes
11
Stir in the chopped basil and adjust seasoning with additional tamari if needed, simmering gently for 1 minute to allow flavors to meld.
12
Serve immediately over steamed rice, noodles, or vegetables while the sauce is hot.