Recipe: Mongolian BBQ Seitan

I was so excited to cook up this recipe.  It comes from a cookbook that I purchased called Chloe’s Kitchen.  I posted a photo of the cookbook a few weeks ago, so if you are interested in purchasing the book for yourself I think it’s a great idea.  So many easy and fundamental recipes.

As a new vegetarian myself, it has helped me to learn how to make some basic staples that a vegetarian or vegan would eat.  I had no idea what seitan was until I had it in Canada at a Chinese vegan restaurant.  The dish I had there was a peking duck seitan dish.  It was amazing, I had never had seitan until that moment and I was determined to learn how to cook it.  Being of Chinese ancestry it was a must to learn how to make peking duck that did not involve killing a duck.

So, let me share this Mongolian BBQ recipe with you and feel free to spice it up to your personal taste.  I am a bit of a wimp and can’t handle a lot of spice in my food and if you have had Mongolian cuisine it can be a bit on the spicy side.

1/4 cup hoisin sauce
1/4 cup water
1 tablespoon soy sauce
1 tablespoon agave
1 teaspoon lemon juice
1 – 2 teaspoons garlic-chili sauce (add more to turn up the heat)

You will want to mix all of these ingredients together and set it aside while you prepare the seitan and vegetable portion of this recipe.

2 tablespoon canola oil
8 ounces of shiitake mushrooms, stemmed and sliced
8 ounces of seitan, cut into think strips
(you can make your own with the basic seitan recipes in this blog)
2 teaspoon grated fresh ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 ounces snow peas, strings removed
2 scallions, trimmed & thinly sliced
1/4 cup chopped fresh cilantro

mbbqIn your large skillet, heat up the oil and add the seitan and mushrooms. Brown them together until the mushrooms release their juices. Add the ginger, cinnamon & cloves, cook for a few minutes. Add in the sauce and snow peas, reduce the heat to medium and cook until the sauce thickens.  Turn off the heat and add in the scallions and cilantro and serve on rice or the starch of your choice.  YUM!