Caputo Cuor Di Cerali 1Kg Kosher And Stir-Fry Recipe

About this recipe

A savory and satisfying Kosher dinner featuring tender chicken and beef cooked with soy sauce, ginger, and garlic, served over fluffy rice with a touch of watercress for freshness.

Ingredients

• 60G Steve'S Leaves Baby Watercress & Little Leaves
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• 225G The Tofoo Co. Original Seitan
• - Mezzetta Roasted Red Bell Peppers
• - Forest Whole Foods Organic White Quinoa
• 100 Ml X 2 Fundodai Soy Sauce Set, 100Ml X 2
• - Silver Spoon Granulated Sugar
• - Ktc Vegetable Oil

Instructions

1. 1. Heat a large skillet or wok over medium-high heat and add 2 tablespoons of oil.
2. 2. Add 600 g of diced seitan, cooking until browned on all sides, about 5-7 minutes.
3. 3. Stir in 4 tablespoons of soy sauce and cook for another 2 minutes to coat the seitan.
4. 4. Sprinkle 2 tablespoons of flour over the seitan and stir well. Add enough water to just cover the seitan, stirring to create a light sauce. Simmer for 5 minutes.
5. 5. Add 1 teaspoon of minced ginger and 2 minced garlic cloves to the pan. Cook for 2 minutes, then remove the ginger and garlic pieces.
6. 6. Stir in 1 tablespoon of sugar and mix well. Add 100 g of sliced roasted red bell peppers and cook for another 3 minutes.
7. 7. Toss in 50 g of chopped watercress and cook for 1-2 minutes until just wilted.
8. 8. Serve the stir-fry hot over 4 cups of cooked quinoa.