A vegetarian friendly recipe with seitan and assorted mushrooms! Tart goji berries and a light sprinkling of sesame seeds help to finish this delicious dish that will be great for any weekday dinner plans.
Before getting started, be sure to check out the Basics: Seitan (Wheat Gluten) recipe which you will need to prepare prior to making this dish.
Total Time: 50 minutes
5-6 pieces, dried shitake mushrooms (may use fresh ones if available)
20 pieces, dried daylilies
small bunch, dried black wood ear mushrooms
1/2 cup, sliced carrots
3 ounces, bamboo shoots
8 oz, seitan (cut into bite size)
2 tablespoon cooking oil
1 tablespoon vegetarian oyster sauce
1 tablespoon of low sodium soy sauce
1 tsp. minced ginger
1/2 tbsp. goji berry
sesame seeds (toasted)
2 cups water
1) Dried daylilies need to be rehydrated by soaking in cold water for about 10 minutes. Tie a knot in the middle to add body and bulk . Do not soak dried daylilies in water for too long; otherwise they will fall apart in the cooking process.
2) Soak the shitake mushrooms and wood ear mushrooms in hot water for 20 minutes, if they are dried; rinse well in cold water. Remove the stems and cut the caps into bite size.
3) Heat 2 tablespoon of cooking oil in the wok; when this is very hot, add the add minced ginger, vegetarian oyster sauce, light soy sauce and then add water. Cover and cook mushrooms, seitan, carrot and bamboo shoots over a low heat for 20 minutes to allow the vegetables and seitan to absorb the flavor.
4) When the mushrooms, bamboo shoot and seitan are nearly done, add the daylilies, cover and cook for another 5 minutes. In the meantime, reconstitute the goji berries in warm water for approximately 5 minutes.
5) Remove seitan and mushrooms from heat. Finish with a few drops of sesame oil, goji berries, and sprinkle of sesame seeds.
Make sure to reconstitute dried mushrooms in hot water. They should be completely soft to the touch when ready to use.