Balsamic Stir-fry [new] with Seitan

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Balsamic Stir-fry [new] with Seitan

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I had been disappointed the last few times I tried to make balsamic broccoli (old recipe^[@rev]). It was never really good and often, mushy. But, since I have gotten a lot better at stir-frying and at understanding the right sauce proportions, I decided I would try again from scratch.

I also had come across packaged, cheap, non-fried, non-canned seitan in the asian market. So I decided to try with the chicken version (though both are also pictured below). The recipe is just for the sauce. It is very roughly inspired by this but mostly just my own playing

For the veggies, I used a large and a small head of broccoli and I trimmed it more than usual (I had a lot so I didn't need the extra bulk from the stalk). To that I added 2 jalapeños and 2 small/medium bell peppers.

This was probably the best attempt at making a balsamic stir-fry. To be improved upon in the future.

Recipe:

3 Tbsp Balsamic Vinegar (high quality. I used Kirkland)
2 Tbsp low-sodium soy sauce
1/4 cup chicken broth (or make with Osem. I did 1/4 cup water + 1 scant tsp powder)
1 Tbsp Agave Nectar [dark]
1 Tbsp sriracha
1 Tbsp corn starch
2 tsp crushed red pepper
4-6 cloves of garlic, diced or minced
1 Tbsp canola oil
Vegetables of choice
oil for stir-frying

Combine all ingredients up to the red pepper. Beat/mix well. Add the canola oil to a hot wok and stir-fry the garlic until cooked and flavorful. Add to the rest of the sauce

Add whatever oil you want for the stir-fry and, once hot, add the vegetables. Let sit for 20-30 second to develop some char and then toss. Repeat a few times and then keep tossing to cook evenly. If there is a lot or it isn't cooking well, you can add a tiny bit of water and then keep tossing while that steams out but try to avoid if possible.

When fully cooked, add the sauce and stir to combine. Keep stirring until it is bubbling and thickens. About 1 minute.

Photos:

Original Wordpress ID and Date: 8950, 2014-10-02_134546