While I used to make this in a big frying pan, the wok has definitely earned its keep here. This recipe serves two hungry folk, or two sorta hungry folk with lunch left over for one.
·2 c chopped vegetables (onion, carrot, celery, garlic, frozen shelled edamame, zucchini, bell peppers)
·2 c bean sprouts (1/2 pound)
·1 c chopped seitan, tofu, or fakey chicken
·2 c old, cold leftover rice
·Bragg’s or soy sauce
·sambal oelek (ground fresh chili paste)
·about 1 T canola or sesame oil
Give a hot wok/pan a hit of oil, then add all the vegetables that take the longest to cook. You can add frozen edamame to this, no need to thaw. Add a little Bragg’s or soy sauce and cover for two minutes. (I’ll take this opportunity to apologize for the crappy photos—it all happens fast, I couldn’t move out of the light, and it’s right steamy.)
When your vegetables are just almost tender, add the bean sprouts, your seitan or whathaveya, and less sambal oelek than you think you’ll need. I dip a knife into the bottle rather than a spoon. The heat will carry. Later you can taste it and add more, but YOU CAN NEVER TAKE IT OUT.
I’m serious about the old & cold thing. If you did not make the rice at least last night, don’t try this. You’ll end up with a sad, smushy mess. Crumble the rice into the pan and spread out the mixture so you don’t steam it. If you need to, add some more Bragg’s, oelek, or oil. Let it set for a bit before stirring so it can crisp up a little.