Ginger seitan and broccoli with rice

Ingredients

For 1 serving

• Seitan130 g
• Broccoli200 g
• Garlic1 clove
• Ginger5 g
• Soy sauce1 tablespoon
• Cornstarch1 teaspoon
• Peanut oil2 teaspoons
• White rice50 g
• Saltto taste

Contains: gluten, nuts, soy,

In season: October – March

Method

1. Bring two small pans of water to the boil. In the first, salted, cook the rice over medium heat for about 15 minutes, until tender; drain.
2. Meanwhile cut the broccoli into small florets and blanch them in the second pan of salted water for 2 minutes, until bright green; drain.
3. Slice the seitan thinly, peel and chop the garlic, peel the ginger and grate it. In a small bowl dissolve the cornflour in about half a glass of cold water and add the soy sauce.
4. Heat the peanut oil in a large frying pan or wok over high heat, add the garlic and ginger and stir for a few seconds, until fragrant but not burnt. Add the seitan and stir-fry for 3 minutes, until golden at the edges, then add the broccoli.
5. Pour in the soy and cornflour mix and cook for 1–2 minutes, stirring, until the sauce thickens, turns glossy and coats everything.
6. Serve the seitan and broccoli alongside the rice.