Like all recipes, this can be modified a number of ways to please your palate (or clean out your fridge). The basics are protein, bok choy, additional veggies and grain.
Yield: 2-4 servings (this is plated as 1 of 2 servings but definitely a large portion)
Prep Time: 25 minutes
Cook Time: 45 minutes
1/2 C black rice
1 shallot chopped
1/2 large red bell pepper
1 T fresh chopped ginger
1 fresh chopped garlic clove
1 bunch bok choy
1/3-1/2 C lite soy sauce
1 T cornstarch dissolved in water
1/4 C rice vinegar
1 T sesame oil
Juice of one lime
Light olive oil
Crushed red pepper
A few orange slices (for decoration and to squeeze over finished plate)
Since it takes the longest, always start by cooking your rice!
As that’s cooking, chop the shallot, red bell pepper, ginger, garlic and bok choy. When chopping bok choy, be sure to remove the bitter white stems and discard. Set aside.
In a bowl, whisk together the soy sauce, cornstarch, rice vinegar, sesame oil and lime juice.
Heat the seitan in a small amount of light oil on medium for a few minutes until desired brown color. Add optional salt and/or black pepper. Toss with sesame seeds and set aside.
Sauté the onion and red bell pepper in light olive oil on medium until it starts to soften. Add ginger and garlic and stir. After a couple minutes add the bok choy a little at a time. As it cooks down, add more, and add crushed red pepper to your desired level of spice. Keep stirring.
Once it’s all cooked, pour the soy sauce mixture over the top. Add the seitan to the mixture then remove from heat.
Place the seitan-vegetable mix atop a bed of black rice. Top with an orange slice and squeeze one slice over the dish if you want to sweeten it up a bit.