Hot Wilted Spinach Salad with Sesame-Chili Braised Seitan
- 6 chilled seitan cutlets (about 1 1/2 lb / 675 g)
- 4 T coconut milk
- 2 T brown rice syrup
- 1 t Thai red curry paste
- 3 T minced fresh cilantro (coriander) leaves
- 1 medium Vidalia or mild onion, sliced into thin half moons
- 10 — 16 oz / 285 — 455 g fresh spinach, washed and patted dry
- 1 large orange, red or yellow bell pepper sliced into 1/4 inch / 7 mm strips
- 3 T sesame oil
- 1 T toasted dark sesame oil
- 1/2 cup rice wine vinegar
- Freshly squeezed juice from 1 lime
- 1/2 t garlic granules
- 1/4 t black pepper
- In a medium bowl, combine the marinade ingredients and mix well. Slice the seitan cutlets into thin strips (1 x 2 x 1/8 inch / 2.5 x 5 x 0.5 cm). Add the strips to the marinade, toss well, and set aside for 20-30 minutes, turning frequently.
- In a 10 inch / 25 cm frying pan, combine the coconut milk, brown rice syrup, red curry paste, and cilantro. Heat for 3 minutes over medium heat.
- Reserving the marinade, remove the seitan strips and add them to the pan along with the onions. Cover and simmer for 5 minutes. Turn the seitan and onions, add the reserved marinade, then cover and simmer 5 minutes more. Uncover and continue to simmer until the sauce is reduced by about half.
- While the seitan is simmering, tear the spinach into bite-size pieces and place in a salad bowl along with the bell pepper strips.
- Add the hot seitan with the sauce to the salad bowl and toss carefully. The heat will cause the spinach to wilt.
Serve the salad hot or at room temperature.