Edie Feinstein is the Managing Director of Brooklyn
FoodWorks, a food incubator and shared commercial
kitchen facility in Bed-Stuy, Brooklyn. She was born and
raised in NYC and previously worked at Dinner Lab, a
national pop-up dining company. She loves baking bread,
hosting dinner parties, and eating all kinds of seafood.
Braised Seitan with Shitake and Portobello Mushroom Medley
- 1 package of your favorite seitan, drained and laid out on a dish towel to dry
- 1 onion, cut in half, then sliced into crescent moons
- 2-3 carrots, cut into chunks
- 1 head broccoli, cur into florets
- 3 Portobello mushrooms, sliced
- 6-8 Shitake mushrooms, stems removed, sliced
- 2 Tbs. grated ginger
- 2 Tbs. chopped garlic,
- Olive oil
- 4 Tbs. tamari (to taste)
- ¼ t. smoked paprika
- 1 Tbs. Dark sesame oil
- 2 Tbs. Aji Mirin cooking wine
- 1 t. hot sesame oil (optional)
- 2 Tbs sesame seeds, toasted
Cover the bottom of wok with oil. When oil is hot, add the onions.
Add 1 Tbs. garlic, 1 Tbs. ginger and carrots.
Continue cooking at medium-high heat, stirring constantly for 5 minutes. Then add the broccoli, and add more
oil or a little water if needed.
Cook for a few minutes more, than add the mushrooms, and let those cook down for a few minutes. When the
mushrooms are soft, remove the vegetables from the wok and transfer to bowl, set aside.
Add more oil to the bottom of the wok. Add the remaining ginger and garlic to the wok and cook for 30 seconds.
Add the seitan, and sear that for 5 minutes.
Add smoked paprika, and cook for 2 more minutes.
Add 2 Tbs. tamari and sear for another few minutes.
Return the vegetables to the wok and add aji mirin and another 2 Tbs. tamari.
Cook the vegetables with the seitan for a few minutes to allow the flavors to meld.
Add the dark sesame oil for taste and the hot sesame oil, if using. Taste. Add more tamari if desired.
Sprinkle with 2 Tbs. of toasted sesame seeds and serve!