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Sticky Mock Duck with Seitan

A sweet, savoury and slightly tangy dish for two people, made with ordinary seitan.

Ingredients:

250–300g seitan, drained and torn or sliced into bite-sized pieces
1 tablespoon cornflour
1 tablespoon vegetable or sesame oil
1 small onion, thinly sliced
1 red pepper, sliced
1 garlic clove, finely chopped
1 teaspoon grated fresh ginger
3 tablespoons apricot jam
1 tablespoon maple syrup or honey
1½ tablespoons soy sauce
1 tablespoon rice vinegar or cider vinegar
2 tablespoons water
½ teaspoon Chinese five-spice
A pinch of chilli flakes, optional
Spring onion and sesame seeds, to finish

Instructions:

Pat the seitan dry, tear it into rough pieces and toss it with the cornflour.
Heat the oil in a frying pan. Fry the seitan for about 5–7 minutes, turning regularly, until browned and slightly crisp. Remove it temporarily.
Add the onion and red pepper to the same pan and cook for 4–5 minutes.
Add the garlic and ginger, then cook for another minute.
Mix together the apricot jam, maple syrup or honey, soy sauce, vinegar, water, five-spice and chilli flakes.
Return the seitan to the pan and pour over the sauce.
Cook for 3–5 minutes, stirring, until the sauce becomes glossy and clings to the seitan.
Finish with sliced spring onion and sesame seeds.

Serve With:

Jasmine or basmati rice
Egg-fried rice
Stir-fried noodles
Steamed broccoli, pak choi or green beans

Seitan is rich in protein, generally low in saturated fat and contains no cholesterol. Adding peppers, onions and green vegetables provides fibre, vitamins and antioxidants. It is not suitable for anyone with coeliac disease or a gluten intolerance because seitan is made almost entirely from wheat gluten.