Fennel Seitan with Bok Choy
This recipe offers an unusual twist to most Asian recipes by using the somewhat sweet flavor of anise or fennel. It’s a lovely meal served over white rice. It is very filling and less salty in flavor.
Serving Size: 2
- 2 Tbs. oil
- 1/2 lb. seitan (wheat gluten) pieces
- 3-4 spring onions, chopped
- 4-5 stalks bok choy
- 1 med. zucchini, sliced in matchstick pieces
- 1/4 cup white wine
- 1 Tbs. vegetable bouillon seasoning or cube
- 2 Tbs. tamari or soy sauce
- 2 Tbs. fennel seed, freshly ground
- 2 Tbs. cornstarch
- 1/2 cup water
- Slice the zucchini in very thin matchstick pieces.
- Cut the bok choy in bite sized pieces.
- Chop the spring onion in small pieces.
- Grind the fennel seed. (I use a coffee grinder)
- Make a sauce from the water, the white wine, the tamari, the vegetable bouillon, and the cornstarch.
- Mix well to dissolve the cornstarch.
- Heat the oil in a frying pan or wok.
- Saute the spring onions.
- Add the ground fennel seeds
- Add the zucchini strips, and bok choy and lightly saute.
- Add the sauce and cook until the sauce begins to thicken and becomes translucent.
- Add the seitan pieces.
- Season to taste with salt and pepper.
- Serve over hot cooked rice.
adapted from http://www.justvegetablerecipes.com/veg-4000.html
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