I usually make Chinese food at least once a week; be it Indo-Chinese, American Chinese or even Pavani Chinese (this is where I get extremely creative and add soy sauce and sesame oil in almost everything to make it Chinese). But I wanted to make something authentic Chinese for A.W.E.D-Chinese event (brain child of DK @ Culinary Buzaar)
So I searched online for General Tso’s Chicken (Seitan) recipe and found them here and here. I adapted both the recipes to make my own General Pav’s Seitan. I have to say it didn’t taste bad at all and it also had the same glazed look that General Tso’s dish does. I’m going to make it again.
- 2 Peppers (I used one green, one red pepper)
- 2 Carrots – medium, thinly sliced
- 1 bunch Chinese Broccoli – chopped
- 1 bunch Green Onions – chopped
- ½ Ginger ”
- 2 cloves Garlic – crushed
- 2 tbsps All-purpose flour
- ½ tsp Cayenne Pepper (or to taste)
- ½ tsp Garlic powder (or to taste)
- ½ tsp Red Pepper flakes
- to taste Salt Pepper &
For the Sauce:
- 2 tbsps Sherry (or Rice Wine)
- 1½ tbsps Rice Wine vinegar
- 1½ tbsps Honey (or sugar)
- 2 tbsps Corn Starch
- 3 tbsps Soy Sauce
- Whisk AP flour, garlic powder, cayenne pepper and salt in a bowl. Drop seitan and toss around to coat with the flour.
- Heat 1 tbsp peanut oil in a pan and sauté seitan on medium-high heat till lightly browned on all sides. Remove and keep aside.
- Rinse and wipe the same pan clean; add 1 tbsp peanut oil, sauté on medium-high heat green onions, carrots and peppers along with ginger, garlic and red pepper flakes till tender and browned around the edges, about 8-10 minutes. Keep stirring occasionally to avoid burning.
- Now add Chinese broccoli, cover and let the leaves wilt.
- In the mean time mix all the ingredients for the sauce to make smooth slurry. Add some water to help mixing.
- Slowly stir in the sauce and sautéed seitan into the veggies and cook on medium flame until the sauce thickens, about 5 minutes. Season with salt and pepper and serve over brown rice or noodles.