Full recipe available here.

Ingredients:

For the Stir-Fry:

• 400g seitan, cut into bite-sized pieces
• 2 tbsp cornflour (cornstarch)
• 4 tbsp vegetable oil (for frying)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger

For the Sauce:

• 150ml soy sauce
• 100g brown sugar
• 200ml water
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp chilli flakes (optional)
• 1 tbsp cornflour, mixed with 2 tbsp water

For the Spinach:

• 400g fresh spinach
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste

To Serve:

• 300g jasmine rice

Method:

1. Place the seitan pieces in a bowl and sprinkle with cornflour, tossing until evenly coated. In a large frying pan or wok, heat 3 tablespoons of vegetable oil over medium-high heat. Add the seitan in batches and fry until golden and crispy, about 5-7 minutes. Remove from the pan and set aside on a plate lined with kitchen paper to drain excess oil.

2. In the same pan, heat the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, sautéing for 5-6 minutes until they start to soften. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. In a small bowl, mix together the soy sauce, brown sugar, water, rice vinegar, hoisin sauce, and chilli flakes (if using). Pour the sauce mixture into the pan with the vegetables and bring to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.

4. Stir in the cornflour slurry (cornflour mixed with water) and continue cooking for another 1-2 minutes until the sauce thickens to a glossy consistency. Add the fried seitan back into the pan, tossing to coat them evenly in the sauce.

5. For the spinach, heat the olive oil in a separate pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.

6. For the rice, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 600ml of water and a pinch of salt. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

7. To serve, divide the cooked jasmine rice between four plates. Top with the Mongolian seitan stir-fry and a generous portion of sautéed spinach. Enjoy!

Haam Daan, Telor Masin, Salted Eggs… Whose favourite eggs? How do you like to eat yours with? As for me… If it’s a well done and not overly salty, I can eat them just like this! 😅

Not trying to offend anyone here so if your Chinese as is my uncle and 2 cousins please this just blew my mind.

So..... General Tso’s Chicken Fortune Cookies Sesame Chicken Crab Rangoon Wonton Strips Chinese Chicken Salad Chop Suey Chicken Teriyaki Beef and Broccoli Moo Shu Pork Sugar Doughnut

None of these are Chinese foods excluding 2 and those 2 are completely different in China to the point only the name is the same.

Anyway started with Crab rangoons which blew my mind and went down thr rabbit hole from there to thr point you gotta say what thrbhell is chineese food and how interesting would an authentic chineese restaurant be.