Claypot Seitan with Mushrooms & Rice
A complete meal in pot, and it doesn’t have to be a traditional Chinese claypot either; a big cast iron pot, enamel lined or well seasoned, will get the job done. Mushroom-infused rice with chewy seitan makes great leftovers as well.
8-10 ounce seitan, or 2 seitan loaves of Five Spice Seitan
3 tablespoons rice wine
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1 ounce dried shiitake mushrooms
3 cups hot water
2 tablespoons peanut or vegetable oil, divided
3 cloves garlic, minced
½ inch cube fresh ginger, minced
2 star anise
1 cup long grain brown rice, rinsed
½ teaspoon sea salt
¼ teaspoon white pepper
½ lb. Baby bock choy or Chinese kale, sliced into bite sized pieces
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1. Slice seitan into pieces about ¼ inch thick, then slice into strips no wider than 1/2 inch. In a mixing bowl whisk together 2 tablespoons rice wine, 1 teaspoon sesame oil, cornstarch and add seitan strips, toss to coat and set aside while preparing the vegetables. In another small bowl pour hot water over mushroom and let soak until mushrooms are soft and plump, about 15 minutes. Drain mushrooms well and reserve 2 cups of mushroom soaking liquid.
2. Over medium-high heat in a 4 quart dutch oven heat 1 tablespoon of oil, add seitan and fry, stirring occasionally, until lightly browned, about 4 minutes. Remove from pan, add remaining 1 tablespoon of oil and saute garlic, ginger, star anise for 30 seconds. Add soaked mushrooms and remaining 1 tablespoon of rice wine and simmer to deglaze the bottom of the pot, about 1 minute. Add drained rice, sea salt, white pepper, and saute, stirring occasionally, for another 3 minutes. Pour in reserved 2 cups of mushroom soaking liquid, stir and increase heat to bring mixture to a rolling boil. Turn heat down low to a simmer, cover tightly and cook for 45-50 minutes until liquid is absorbed and rice is tender.
3. 8 minutes before rice is done uncover and spread chopped bok choy over top of rice, cover again tightly. Rice is done when all of the liquid is absorbed and grains are tender.
4. Turn off heat and let rice stand for 5 minutes. Uncover and sprinkle on 1 tablespoon of soy sauce and 2 teaspoons of sesame oil and gently stir contents of pot together. Serve hot rice immediately, passing around additional soy sauce if desired.