Served over healthful brown rice, this easy-to-assemble Asian-inspired entrée will please family and friends with its combination of sweet and sour tastes.
- 1 cup quick-cooking raw brown rice
- 2 Tbs. vegetable oil
- 3 Tbs. shredded fresh ginger, or to taste
- 8 oz. sliced mushrooms
- 6 oz. teriyaki-seasoned seitan
- 2 Tbs. minced garlic, or to taste
- 8 oz. baby bok choy, rinsed and cored
- 5 or more fresh apricots, pitted and quartered
- 2 1/2 cups vegetable stock
- 2 tsp. sesame oil
- 3 Tbs. low-sodium soy sauce
- 1 Tbs. sugar, or to taste
- 2 Tbs. cornstarch
Cook brown rice according to package directions, and when ready, remove from heat and set aside, covered.
Heat a large wok or skillet over medium heat. When hot, add oil and stir-fry ginger, mushrooms and seitan for 2 to 3 minutes, or until seitan is browned. Add garlic, bok choy and apricots, and continue stir-frying for 1 minute more.
Meanwhile, combine 2 cups vegetable stock, sesame oil, soy sauce and sugar. Stir together 1/2 cup vegetable stock and cornstarch to make a slurry, and combine with sesame oil mixture. Pour over contents of wok, stir well and cover. Cook for 2 to 3 minutes more, or until sauce thickens. Uncover, stir well and remove from heat.
Spoon rice onto serving platter or individual dishes, and top each with equal portions of apricot mixture. Serve while hot.
- Calories: 330
- Carbohydrate Content: 39 g
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 21 g
- Saturated Fat Content: 1 g
- Sodium Content: 670 mg
- Sugar Content: 5 g