Spicy Beefless Stir-Fry Topped With Scallion And Coriander - cooking recipe

Ingredients

For the Wasabi Mayo
1/2 tablespoon wasabi powder
4 teaspoons water
3 tablespoons vegan mayonnaise (I use Veganaise)
1 pinch powdered sugar
For the Spicy Coating
2 tablespoons cumin, freshly ground
2 tablespoons dried chili pepper flakes
1 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
for the Beefless Stir-fry
8 ounces seitan (I used 8oz package Gardein Beefless Tips)
2 tablespoons peanut oil
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon light soy sauce
1 cup fresh cilantro, leaves and stalks, roughly chopped
2 spring onions, finely sliced

Preparation

To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste.
Mix the wasabi paste, remaining water and vegan mayonnaise together. Season with some sugar, and set aside.
To make the spicy coating: Grind your cumin seeds in a mortal and pestle.
Once ground into a powder, add dried chile flakes, black pepper, and salt.
Heat a wok or pan over high heat and add the peanut oil.
Add the beefless tips or seitan and stir-fry for less than 1 minute.
Add spicy mixture and stir to coat pieces in spice and oil.
When spices become fragrant, pour in the rice wine or sherry, and season with the soy sauce.
Remove the pan from the heat and stir in the cilantro, and spring onions. Serve immediately on warmed bread of choice with wasabi mayo.