Seitan And Polenta Skillet With Fresh Greens
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
59
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cut the puckered ends off the polenta, then slice ½ inch thick
2
Cut each slice into 4 little wedges
3
Heat a wide nonstick skillet
4
Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray
5
Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side
6
Transfer the polenta to a plate
7
Heat the oil and soy sauce slowly in the same skillet
8
Before they get too hot, add the seitan and stir well
9
Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes
10
Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes
11
Sprinkle in vinegar to taste
12
Gently fold in the polenta wedges and sun-dried tomatoes, if using, Season with salt and pepper and serve at once
13
Cut the puckered ends off the polenta, then slice ½ inch thick
14
Cut each slice into 4 little wedges
15
Heat a wide nonstick skillet
16
Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray
17
Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side
18
Transfer the polenta to a plate
19
Heat the oil and soy sauce slowly in the same skillet
20
Before they get too hot, add the seitan and stir well
21
Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes
22
Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes
23
Sprinkle in vinegar to taste
24
Gently fold in the polenta wedges and sun-dried tomatoes, if using, Season with salt and pepper and serve at once