No blog updates for days, then two days in a row. Go figure! With my new goal of Food Network Friday on alternate Fridays, I really didn’t want to miss this one. This week’s recipe is from Emeril and it is great summer food. Below is the revised version, but if you’d like to see the original it’s here.
Korean Style “Pork” Wraps with Chili Sauce
Serves 2 (as a meal)
Wraps:
10 ounces seitan (any kind – I used beefy)
1/4 cup tamari
1 tablespoon sugar
2 teaspoons toasted sesame oil
1/2 cup chopped scallions
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon peanut oil
1 cup cooked rice
1 head Bibb lettuce
1 carrot, shredded
2 tablespoons toasted sesame seeds
Sauce:
1 tablespoon sriracha
2 teaspoons agave
2 teaspoons toasted sesame oil
Cut the seitan into thin strips, about 1/4-inch thick, 1/4- inch wide and 2 1/2 inches long. Mix the tamari, sugar, sesame oil, scallions, garlic and ginger in shallow dish or plastic bag. Marinade the seitan overnight.
For the sauce, just mix the ingredients together.
To prepare the wraps, heat the peanut oil in a large skillet over medium to medium high heat. Using a slotted spoon, remove the seitan from the marinade and place in the skillet. Cook about 5 minutes, stirring now and then, until nicely browned.
Peel the lettuce leaves from the head and place a scoop of rice inside. Top with 4 to 5 strips of seitan, some shredded carrot and some sesame seeds. Drizzle with a little sauce, roll up and enjoy!
Notes on this recipe:
1. I know they’re a pain to use, but I really think I’d like the crunch of iceberg lettuce for these. Or maybe some sprouts along with the carrot would do the same job.
2. The flavors are great! I made 1/2 the sauce rather than the original amount and it was plenty.
3. I saved the leftover marinade to toss with some cappelini for an Asian style cold noodle salad.
Would I make it again? Probably. It would be worth making again, but with so many fantastic wrap ideas, I’m not sure that I would. That’s definitely not a knock on this recipe, because it really is delicious.
And one more thing:
The book is now available for preorder on Amazon! If you decide to preorder it, it would be great if you ordered through Vegan.com to help support Erik’s wonderfully informative site.
A big thanks to all of you for the support and encouragement during this book-writing process and especially to my testers.
Have a great weekend!
16 Comments
OMG, Tami, congratulations! The book looks great–you must feel SO good and proud! Or at least you should
Ummm…yum! I want to make this with YOUR seitan recipe!
Courtney
Oh my goodness- these look awesome! I put a link to you blog on my site!
Those look so delicious! And congrats on the book, that’s great.
That cover looks great!
I am so beyond excited and happy for you, Tami!
Hooray for the cookbook! Congratulations. I will order through Erik.
Wow! It’s great to see your book is on the way – I can’t to check it out, and American comfort food is a wonderful theme. Congratulations!
Tami, that’s great news. Congratulations!
CONGRATS Lady! It looks great… I’ll have to put that in Mr. Guava’s ear for a prezzie…
ooh… and lettuce wraps sound delish on such a hot day!
Thanks, Tami
If I were still in Youngstown, I’d probably be able to afford my own restaurant haha.
Congrats on the book! I can’t wait to give it a read.
Looks fantastic!
And congrats on the cookbook! Yay!
congratulations on the book! I’ve seen some of the tester porn and it looks awesome!
your recipe sounds great too.
a HUGE congrats! your recipes are so awesome… i’m sure the book is phenomenal.
oh man oh man, I can’t wait to get this book into my hot little hands!
Oh how exciting. Congratulations on a job more than well done! I can’t wait to see it in print. I’ll order extra copies from Erik.