In lettuce cups and/or whole wheat tortillas.
1/2 Cup Just Eggs or Tofu Egg
8 Oz. Mushrooms, sliced
1/2 Onion, halved & thin slice
2 Cups Purple Cabbage
1 Large Carrot, grated
4 Oz. Bamboo Shoot, rinse & matchstick
1 # Seitan, chopped
2 Garlic Cloves, minced
1 Tbsp. Ginger, minced
1 Tbsp. Mirin
2 Tbsp. Soy, Tamari or Aminos
1 1/2 tsp. Sesame Oil
4 Gerkins, fine chopped
2 Scallions, thin slice
Handful Peanuts, chopped
1 Head Butter Lettuce
Whole Wheat Tortillas
Hoisin Sauce
Method:
Cook the just egg or tofu egg and set aside.
Saute mushrooms in a large pan until they start to color. Add onions and cook a minute, then cabbage, carrot and bamboo shoots. When they have softened and started to color, add seitan, garlic, ginger and cook another minute or two while stirring. Next, mix mirin, soy and sesame oil in a bowl. Pour into pan and cook for another few minutes while stirring. Chop the "egg" if necessary and add to the mixture in your pan with half of the gerkins, scallions, peanuts and mix well. Then, spoon the contents from the pan into a large serving bowl. Top with remaining gerkins, peanuts and scallions. Serve with butter lettuce, warm whole wheat tortilla and hoisin sauce. To eat, spoon hoisin into a tortilla or lettuce cup and top with mushu seitan. Enjoy! I like to eat mine with chili flakes fried in oil for a little kick.