Ginger-Soy Seitan With Cabbage And Brown Rice

Tender seitan strips, shredded cabbage, carrots, and brown rice tossed in a mild sauce made with low-sodium soy sauce, fresh ginger, rice vinegar, maple syrup, cornstarch, and water.

Ingredients

  • 140 g brown rice
  • 300 ml water, or according to the rice package
  • 250 g seitan, cut into thin strips
  • 300 g white or pointed cabbage, finely shredded
  • 2 medium carrots, cut into thin strips
  • 1 teaspoon rapeseed oil
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon cornstarch
  • 80 ml water

Instructions

Cook The Rice

  1. Rinse the brown rice and combine it with 300 ml water in a saucepan.
  2. Bring to a boil, cover, and cook over low heat for 25–35 minutes, following the package directions.
  3. Remove it from the heat when the grains are tender but still slightly chewy, then leave covered for 5 minutes.

Mix The Sauce

  1. Whisk the soy sauce, ginger, rice vinegar, maple syrup, cornstarch, and 80 ml water until completely smooth.

Brown The Seitan

  1. Heat the oil in a large nonstick frying pan over medium-high heat.
  2. Add the seitan and cook for 4–5 minutes, turning occasionally, until the edges are lightly browned.
  3. Transfer the seitan to a plate.

Cook The Vegetables

  1. Add the cabbage and carrots to the same pan.
  2. Cook over medium-high heat for 5–7 minutes, stirring frequently, until the cabbage has softened but the vegetables remain slightly crisp.
  3. Add 1–2 tablespoons of water if the vegetables begin sticking.

Finish The Dish

  1. Return the seitan to the pan and stir in the sauce.
  2. Cook for 2–3 minutes, stirring continuously, until the sauce is glossy and lightly coats the vegetables and seitan.
  3. Divide the brown rice between two bowls and spoon the seitan mixture over it.

Notes

Note

This recipe serves two people. Using low-sodium soy sauce keeps the dish mild and makes it easier to adjust the seasoning at the end.

Variations

  • Replace half the cabbage with thinly sliced zucchini.
  • Add 150 g broccoli florets and cook them with the carrots.
  • Replace the brown rice with cooked pearl barley.
  • Add 100 g shelled edamame during the final 3 minutes.
  • Add 150 g sliced button mushrooms before cooking the cabbage.
  • Stir in 2 tablespoons of unsweetened pineapple juice for a gently sweet sauce.

Troubleshooting

  • If the sauce becomes too thick, stir in water 1 tablespoon at a time.
  • If the sauce remains thin, simmer it for another 1–2 minutes while stirring.
  • If the cabbage releases a lot of water, increase the heat and let the excess liquid evaporate before adding the sauce.
  • If the seitan sticks, use a well-heated nonstick pan and avoid turning it during the first 2 minutes.
  • If the finished dish tastes too salty, add a small splash of water or rice vinegar.
  • Seitan and standard soy sauce contain gluten; use certified gluten-free alternatives only if required.