- 3/4 cups short grain brown rice
- 6 ounces sugar snap peas
- 4 ounces green cabbage
- 2 scallions
- Fresh ginger
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1/4 teaspoon red chile flakes
- 1 tablespoon turbinado sugar
- 1 package seitan
- 2 tablespoons vegetable oil*
- *not included
- **one head of garlic included in one of the meal bags
Put the rice in a medium saucepan with 1 1/2 cups of water and a pinch of salt and bring to a boil. Lower the heat so it bubbles gently but steadily; cover and cook, undisturbed, until the rice is tender and the water is absorbed, 25 to 30 minutes. Remove the pan from the heat and keep it covered.
Rinse and dry the peas, cabbage, and scallions. Trim the peas; core and chop the cabbage. Trim and chop the scallions, keeping the whites and greens separate. Trim, peel, and chop the ginger and 1 garlic clove.
Put 1 teaspoon cornstarch in a small bowl along with the soy sauce, chile flakes, sugar, and 1/8 cup water and stir to combine; set aside. Cut the seitan in half; cut 1 half into strips about 1/4 inch thick (save the rest for another use, or add as much as you would like) and put them in a large bowl. Add the remaining cornstarch and toss to coat. Put 1 tablespoon oil in a large skillet over medium-high heat. When it’s hot, add the seitan and cook, adjusting the heat to prevent burning, until the bottoms are crisp, about a minute. Stir and continue cooking, stirring occasionally until the seitan is browned on all sides, 8 to 10 minutes; transfer to a paper towel–lined plate.
Add the remaining 1 tablespoon oil to the pan. When it’s hot, add the cabbage and cook until it’s slightly softened, 2 or 3 minutes. Add the garlic and the scallion whites and cook until they’re fragrant, about a minute. Add the soy sauce mixture, ginger, and peas and toss to coat in the sauce. Return the seitan to the pan and toss gently to coat with the sauce. Serve the stir-fry atop the rice and garnish with the scallion greens.