Seitan medallions on stir fried vegetables

Such a bright and colorful meal, that was filling, yet not fattening.
We really enjoyed this dinner and hope you will too.

Serving Size: 4

Ingredients:

• 1 tsp. Five Spices powder
• 2 Tbs. vegetable oil
• 1 lb. seitan , cut in rounds
• 125 grams baby corn cobs, cut in lhalf lengthwise
• 1 red bell pepper, cut in matchstick strips
• 4-6 med. large carrots, peels and cut in matchstick sized pieces
• 100 grams mung bean sprouts
• 3 scallions, cut on the diagonal
• 2 Tbs. vegan Asian sauce

Directions:

If you are serving this on rice or noodles, then prepare those first as they take much longer.

1. Mix the 5 spice powder with 1 Tb. oil.
2. Heat a frying pan and braze the seitan medallions in the five spice oil.
3. Sear them on each side until lightly browned.
4. Remove from the pan, set aside to keep warm.
5. Heat a wok or a large frying pan with the remaining tablespoon of oil.
6. Lightly stir fry the corn cob pieces 1-2 minutes, set to 1 side of the wok.
7. Stir fry the bell pepper pieces 2 minutes, set to 1 side.
8. Stir fry the carrots for 3-4 minutes , set aside.
9. Stir fry the mung bean sprouts for 1 minute.
10. Make a light sauce using tamari, ginger a splash of rice wine vinegar and any other seasonings you enjoy.

To assemble:

1. Place a layer of rice or noodles (I used sorba noodles) on each plate.
2. Follow with a generous amount of mung bean sprouts, then the paprika, carrots and the corn.
3. Top with a couple of seitan medallions.
4. Sprinkle a bit of the Asian sauce over the dish and garnish with the spring onion pieces.