Ingredients (serves 4)
1/4 cup hoisin sauce
1/4 cup water
1 T soy sauce
1 T agave
1 tsp lemon juice
1 to 2 tsp chili-garlic sauce (I used 3)
2 T's canola oil
8 ounces shiitake mushrooms, stemmed and sliced
8 ounces seitan, you can make your own or use one of my recipes or even buy a store bought package
2 tsp grated fresh ginger
1/8 tsp ground cinnamon
1/8 tsp ground cloves
4 ounces of snow peas (i used a bag of stir fry veggies)
2 scallions, trimmed and thinly sliced
1/4 cup chopped fresh cilantro
2 cups cooked rice, for serving
In a small bowl, make the sauce by whisking together hoisin sauce, water, soy sauce, agave, lemon juice, and chili-garlic sauce. Set aside.
In a large skillet, heat oil over medium-high heat and stir-fry the mushrooms and seitan until lightly browned and mushrooms have released their juices. Add ginger, cinnamon, and cloves; let cook a few more minutes.
Add the sauce and snow peas (or stir fry veggies) to the skillet. Reduce heat to medium, and let cook until sauce has thickened. Turn off heat and mix in scallions and cilantro, serve over rice.
This recipe is by Chef Chloe, the photos are by Laura Spear. If you'd like to pick up her new cookbook you can find it on the right side of my blog in my amazon spindle, its called Chloe's Kitchen. Enjoy!