Take-out Style Seitan with Cauliflower Rice & Bok Choy

Take-out Style Seitan

with Cauliflower Rice & Bok Choy

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dinner

Chef's Choice Winter Recipes Fall Recipes Quick and Easy Nut-Free High-Protein Leafy Greens Hearty Vegetables Seitan Dinner
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
360
FAT
10g
CARBOHYDRATES
38g
PROTEIN
34g

MAIN INGREDIENTS

  1. 4 oz bok choy
  2. 4 oz sugar snap peas
  3. 4 cloves garlic
  4. 1 scallion
  5. 1 package seitan
  6. 1½ tsp cornstarch
  7. 12 oz cauliflower rice
  8. 2 tsp sesame oil
  9. 2 packets tamari
  10. 1 tbsp rice vinegar
  11. 2 packets turbinado sugar
  12. 1 tsp sesame seeds
  13. 3 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Get started
Trim just the ends away from the bottom of the bok choy, then thinly slice the stalks and leaves. Halve the sugar snap peas. Mince the garlic. Thinly slice the scallions. Thinly slice the seitan. In a small bowl, whisk together the cornstarch and 1 tbsp cold water until dissolved.
2
Crisp the seitan
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the sliced seitan and cook, tossing frequently, until crispy in places, about 4 to 5 minutes. Transfer crispy seitan to a plate.
3
Cook the cauliflower rice
Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the cauliflower rice and cook, stirring occasionally, until tender, about 3 to 5 minutes. Season with salt and pepper and transfer to a large bowl. Cover to keep warm until you’re ready to serve.
4
Sauté the Vegetables
Return the skillet to medium-high heat with 1 tsp vegetable oil. Once hot, add the minced garlic, sesame oil, tamari, rice vinegar, and turbinado sugar to the skillet. Reduce heat to medium and simmer until sugar dissolves, about 1 minute. Add the cornstarch mixture and stir to combine, then add the sliced bok choy, snap peas, and crispy seitan. Toss and cook until vegetables are tender, about 2 to 4 minutes.
5
Serve
Divide the cauliflower rice between large plates. Top with take-out style seitan and vegetables. Sprinkle with sesame seeds and sliced scallion.