It's that time again! Wok Wednesday is upon us once more and this week we're doing Hoisin Explosion Chicken. Or rather, everyone else was. I was dining in my Zone of Seclusion this time and so I used seitan in place of the chicken. As usual, the original recipe can be found in Grace Young's Stir-Frying to the Sky's Edge
I thought the most interesting part of the recipe this time was the "velveting" of the protein. Chicken, as I'm sure most of us have noticed, dries out very quickly when cooked. Velveting involves using a wash of egg white and cornstarch to form a shell around the chicken to seal the moisture in. Trying translate that into both vegan and low-carb terms was a bit challenging to say the least. Progress was made but I'm still not entirely sure I've conquered it.
On the other hand, I love hoisin sauce and so this was a wonderful chance to consume more of it. Great dish and quite simple once you get past the technical aspects of it. It may even have given me some ideas. 😉
Be sure to visit the Wok Wednesdays blog and check out everyone else's versions!