Mu Shu Seitan

with Homemade Hot Mustard

Mu Shu anything is a staple of Chinese-American restaurants and has been for at least 40 years. Here we’ve made it quicker, tastier, and generally better. We use seitan for protein, prunes—a definite improvement over ketchup-like hoisin—and flour tortillas, which, when warmed up, are a fine alternative to making and cooking pancake batter. There’s plenty of lovely winter produce in there too, including dried shiitakes, an especially handy pantry staple found year-round.