Ingredient |
Quantity |
Procedure |
| |
|
|
| tin of glutens (seitan) in soy sauce |
280g |
Drain glutens, reserving the sauce. Dry glutens on kitchen paper
and slice into bite-sized pieces.
|
| |
|
|
| flour |
1-2 Tbsp |
Mix and use to lightly coat the gluten pieces. |
| freshly ground black pepper |
generous sprinkle |
| |
|
|
| vegetable oil |
2 Tbsp |
Heat oil in a non-stick frying pan. Fry coated gluten pieces for
1-2 minutes on each side, until browned and crispy on the outside.
Remove and drain on kitchen paper. |
| |
|
|
| red onion, finely sliced |
50g |
Place together in saucepan and cook, covered, for 2-3 minutes. |
| reserved gluten sauce |
3 Tbsp |
| |
|
|
| cooked pinto beans, rinsed |
75g |
Add to pan and continue to cook gently for 1 minute. |
| cucumber, cut into matchsticks |
50g |
| red pepper, diced |
50g |
| mango, diced |
50g |
| spring onion, sliced |
1 |
| lemon juice |
1 Tbsp |
| pineapple or other fruit juice |
1 dstsp |
| olive oil |
1-2 tsp |
| garlic, crushed |
1 clove |
| |
|
|
| Iceberg lettuce, finely shredded |
100g |
Place in serving dish, with hot salad ingredients and glutens.
Toss, and serve with warm crusty bread, or glass noodles. |
| |
|
|
| Serves 2 as a main course. |
This
vibrant salad is fabulous served warm, and is substantial enough to
eat as a lunch or supper. Tinned gluten, or seitan, is available from
Asian grocery stores and health food shops.
