It's back! After taking a Spring Break, Wok Wednesday has returned with a fresh new take on spring flavors. As always, the recipe comes from Grace Young's Stir-Frying to the Sky's Edge and equally as always, I've changed the recipe around. Sorry Grace.
I tried a new seitan recipe for this one and the flavor was really great but the texture wasn't the best. I have some idea for fixing that though. I didn't velvet the seitan as it really doesn't add anything and I also added the seitan first as it needed to cook longer than chicken would. And I used a mix of white and green asparagus for visual impact.
This is a delicate dish that showcases one of my favorite early spring flavors, fresh asparagus. Probably better suited to a side dish than a main, it's quite tasty and I'll keep it in mind for future springs.
Don't forget to see what other group members have come up with!