Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 450 grams of seitan into 2.5-centimeter cubes and lightly pan-fry the seitan in 1 tablespoon of vegetable oil until lightly browned on all sides.

2. 2

   In a large pot or Dutch oven, heat the remaining 1 tablespoon of vegetable oil over medium heat, then add 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger, cooking until fragrant for about 1 minute.

3. 3

   Pour in 60 milliliters of Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom.

4. 4

   Add 120 milliliters of light soy sauce, 30 milliliters of rice vinegar, 1 teaspoon of five-spice powder, 2 whole star anise pods, 2 tablespoons of brown sugar, and 480 milliliters of vegetable broth to the pot, bringing the mixture to a gentle simmer.

5. 5

   Return the seitan cubes to the pot, ensuring they are mostly submerged in the braising liquid, then cover and gently braise for 30 minutes.

6. 6

   While the seitan braises, steam 2 heads of bok choy, quartered lengthwise, until just tender, approximately 3-5 minutes.

7. 7

   In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir this mixture into the braising liquid and cook for 2 minutes until the sauce has thickened.

8. 8

   Arrange the braised seitan and steamed bok choy on serving plates, then spoon the thickened five-spice sauce generously over the seitan and bok choy.