Spicy Beefless Stir-fry Topped With Scallion And Coriander

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/2 tablespoon wasabi powder
• 4 teaspoons water
• 3 tablespoons vegan mayonnaise (i use veganaise)
• 1 pinch powdered sugar
• 2 tablespoons cumin, freshly ground
• 2 tablespoons dried chili pepper flakes
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon sea salt
• 8 ounces seitan (i used 8oz package gardein beefless tips)
• 2 tablespoons peanut oil
• 1 teaspoon rice wine or 1 teaspoon dry sherry
• 1 tablespoon light soy sauce
• 1 cup fresh cilantro, leaves and stalks, roughly chopped
• 2 spring onions, finely sliced

Recipe

• 1 to make the mayo: in a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste.
• 2 mix the wasabi paste, remaining water and vegan mayonnaise together. season with some sugar, and set aside.
• 3 to make the spicy coating: grind your cumin seeds in a mortal and pestle.
• 4 once ground into a powder, add dried chile flakes, black pepper, and salt.
• 5 heat a wok or pan over high heat and add the peanut oil.
• 6 add the beefless tips or seitan and stir-fry for less than 1 minute.
• 7 add spicy mixture and stir to coat pieces in spice and oil.
• 8 when spices become fragrant, pour in the rice wine or sherry, and season with the soy sauce.
• 9 remove the pan from the heat and stir in the cilantro, and spring onions. serve immediately on warmed bread of choice with wasabi mayo.