BROCCOLI STIR-FRY WITH SEITAN AND CASHEWS
SERVES 2 PORTIONS
1 cup jasmine rice
2 cups broccoli, stems peeled and diced, florets cut into bite- size pieces
1⁄2 cup tamari
2 tbsp rice vinegar
2 tbsp maple syrup
1⁄2 tsp ground ginger
1⁄4 tsp garlic powder
1 red bell pepper, diced
2 tbsp cornstarch or potato starch
3⁄4 cup Pressure Cooker Thai Nuggets
1⁄2 cup raw cashews
NUTRITIONAL VALUES
Calories: 315kcal
Fat: 0.9g (0.2g S.Fat)
Carbs: 78.2g
Protein: 5g
Sugar: 51.2g
Sodium: 15mg
METHOD
In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water is absorbed and the rice is tender.
Meanwhile, bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 5 minutes over boiling water. Set aside after removing from the steamer.
In a small mixing bowl, combine the tamari, 1/4 cup plus 2 tbsps water, vinegar, syrup, ginger, and garlic powder.
1 tbsp sauce mixture in a large skillet Increase the heat to medium-high and add the bell peppers. Cook for 5 minutes. Cook for 5 minutes after adding the broccoli. Push the vegetables to the side and thicken the liquid with cornstarch. Stir for 1 minute over medium-high heat. Mix everything together, then add the seitan nuggets and cashews. Cook for about 3 minutes to heat through.
Serve with jasmine rice.
Meanwhile, bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 5 minutes over boiling water. Set aside after removing from the steamer.
In a small mixing bowl, combine the tamari, 1/4 cup plus 2 tbsps water, vinegar, syrup, ginger, and garlic powder.
1 tbsp sauce mixture in a large skillet Increase the heat to medium-high and add the bell peppers. Cook for 5 minutes. Cook for 5 minutes after adding the broccoli. Push the vegetables to the side and thicken the liquid with cornstarch. Stir for 1 minute over medium-high heat. Mix everything together, then add the seitan nuggets and cashews. Cook for about 3 minutes to heat through.
Serve with jasmine rice.
