1 batch "beef" seitan (see seitan "rex" recipe)
1 cup cold water
1/4 cup ground flax seed (or ground chia seed)
1/4 cup cornstarch
oil for frying
2 teaspoons cooking oil, such as canola or peanut oil
2 teaspoons finely grated ginger
2 teaspoons coarse grated ginger (optional)
2 teaspoons minced garlic (about 3 cloves)
1 teaspoon red chili flakes
1 fresh red chili, deseeded, finely chopped (optional)
1 teaspoon sesame seeds (optional)
Stir-fry sauce Mix
1/2 cup white or brown sugar
1/4 cup white vinegar
1/4 cup light soy sauce (or gluten-free tamari)
1 tablespoon lemon juice
Prepare the beefy beefless seitan according to the recipe. Let it cool before slicing or tearing into lengths about 1 cm thick or just under 1/2″.
Whisk together water, ground flax seed and cornstarch. Let stand for 5 minutes. The batter will thicken as the flax absorbs the water.
Meanwhile, mix the stir-fry sauce ingredients together: sugar, vinegar, soy sauce, and lemon juice. This would be a good time to prepare your stir-fry aromatics as well.
After the batter has thickened, add the seitan strips and mix with clean hands so that each strip is well coated.
In a wok or large pan, heat about a half inch to an inch of oil over medium high heat to shallow fry the seitan. When the oil is very hot but not yet to the point of smoking, add the seitan; a piece at a time. Do not crowd the wok or skillet; work in batches if needed. Fry the seitan for 1 – 2 minutes or until nicely browned. See the video for a demonstration. Drain the fried seitan on a paper towel-lined wire rack. Turn off the heat.
Remove excess oil from the wok/pan, leaving about two teaspoons. Add the aromatics: finely grated and roughly grated ginger, garlic, and dried red chili flakes. Also add the fresh chili and sesame seeds if using. Stir-fry over medium high heat for about 30 to 60 seconds until the ingredients become fragrant but before the sesame begins to burn.
Then stir the sauce ingredients quickly before adding them to the aromatics. Let this mixture boil for 2 to 3 minutes, reducing the liquid so it becomes thicker and syrupy.
Arrange the crispy fried seitan on to a serving dish, pour over the sauce, toss to coat and serve immediately.