Ingredients
2 Tbs. oil
1/2 lb. seitan (wheat gluten) pieces
3-4 spring onions, chopped
4-5 stalks bok choy
1 med. zucchini, sliced in matchstick pieces
1/4 cup white wine
1 Tbs. vegetable bouillon seasoning or cube
2 Tbs. tamari or soy sauce
2 Tbs. fennel seed, freshly ground
2 Tbs. cornstarch
1/2 cup water
Fennel Seitan with Bok Choi
Preparation
Start rice
Slice the zucchini in very thin matchstick pieces.
Cut the bok choy in bite sized pieces.
Chop the spring onion in small pieces.
Grind the fennel seed. (I use a coffee grinder)
Make a sauce from the water, the white wine, the tamari, the vegetable bouillon, and the cornstarch.
Mix well to dissolve the cornstarch.
Heat the oil in a frying pan or wok.
Saute the spring onions.
Add the ground fennel seeds
Add the zucchini strips, and bok choy and lightly saute.
Add the sauce and cook until the sauce begins to thicken and becomes translucent.
Add the seitan pieces.
Season to taste with salt and pepper.
Serve over hot cooked rice.
