FRIED  seitan WITH GINGERED couscous by Christina Pirello
Hearty and a bit spicy, this dish will add some pep to your step. It's a main course with some teeth. With the powerful protein in the seitan and circulation stimulating ginger, till balanced by mild-mannered couscous, this is a combination to be reckoned with, as you stride confidently from task to task. This recipe comes from Christina’s newest book, Christina Cooks: Everything You Always Wanted to Know About Whole Foods but Were Afraid to Ask, available in our online store.
makes 4 to 6 servings
Gingered Couscous
- 2 cups spring or filtered water
- sea salt
- 1 cup couscous
- About 1 teaspoon extra-virgin olive oil
- 2 to 3 cloves fresh garlic, finely minced 4 to 5 slices fresh ginger, finely minced 2 to 3 scallions, thinly sliced on the diagonal
Shiitake Gravy
- 2 to 3 dried shiitake mushrooms, soaked until tender in 1 cup spring water, stems trimmed and thinly sliced
- 1 cup spring or filtered water
- Soy sauce
- 1 teaspoon Kuzu, dissolved in 2 tablespoons cold water
Fried Seitan
- Avocado or light olive oil, for frying
- 1/2 cup yellow cornmeal
- Pinch sea salt
- 1 pound seitan, cut into bite-size pieces
To prepare the couscous: Bring the water and salt to boil over high heat. Stir in the couscous, turn off the heat and cover the pan. Set aside for 5 to 7 minutes.
Place the oil, garlic and ginger in a small skillet and turn the heat to medium. When the vegetables begin to sizzle, add a pinch of salt and sauté for 1 minute. Stir in the scallions and a pinch of salt and until the scallions are bright green, 2 to 3 minutes. Stir the vegetables into the couscous and set aside, loosely covered, so the flavor can develop.
To make the gravy: Drain the mushrooms, reserving the soaking water. Strain the soaking water and add to a small saucepan along with the 1 cup soy sauce to taste. Bring to a boil over medium heat. Reduce the heat to low and simmer uncovered, until the mushrooms are tender, about 10 minutes. Stir in the dissolved kuzu and simmer, stirring, until the gravy thickens and turns clear, 2 to 3 minutes.
To prepare the seitan: Heat about 1/2 inch oil in a skillet over medium heat. While the oil heats, mix in the the cornmeal and salt. Dredge the seitan in the cornmeal, coating it very well. When the oil is hot (patterns will form, known as "dancing"), shallow-fry the seitan, in batches, turning until golden on all sides. Drain on paper towels.
To serve, arrange the couscous on a serving platter with the fried seitan on top. Spoon the gravy over the seitan.
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