DETAILS
Serves 2
INGREDIENTS
- 125g brown sticky rice, cooked
- 60g edamame beans
- 2 tablespoons vegetable oil
- 50g shiitake mushrooms, destalked and finely sliced
- 1 x 150g seitan steak, sliced into long, thin strips
- 90ml spicy cherry hoisin sauce (see below)
- 80g vegan kimchee
- ½ cucumber, julienned
- 4 spring onions, topped, tailed and sliced at an angle
- a few sprigs of coriander, leaves picked
- 1 red chilli, finely sliced
METHOD
- First cook the rice, then divide between two serving bowls and keep the rice warm and fluffy.
- Next, prepare the edamame beans: blanch them in boiling water for 2 minutes, then plunge into ice-cold water, drain and set aside.
- Place the oil in a medium-size pan over a medium heat and gently stir-fry the mushrooms with the shredded seitan for two minutes. The seitan should crisp up and the mushrooms should lightly caramelise – ensure you do not break the seitan into small pieces. Add three-quarters of the cherry hoisin sauce, mix well, then take the pan off the heat.
- Take the two serving bowls with brown rice and spoon the stir-fry on top. Add the edamame beans, vegan kimchee, cucumber and spring onion, then drizzle over the remaining cherry hoisin sauce. Garnish with coriander and sliced red chilli, and serve.
Spicy cherry hoisin sauce
INGREDIENTS
- 50g hoisin sauce
- 1 tablespoon tamarind paste
- 1 tablespoon chilli oil
- 2 heaped tablespoons cocktail cherries, finely chopped
- 2 sprigs of mint, finely chopped
- 2 tablespoons orange juice
- 2 tablespoons plum sauce
- 1cm piece of ginger, finely chopped
- 2 tablespoons water
METHOD
- Place all the ingredients in a large bowl and whisk really well so all the components are mixed thoroughly.
- Transfer to a lidded container or jar and store in the fridge
Recipe adapted from Wagamama Your Way by Steven Mangleshot (Kyle Books, £20).