Preparations for this meal began before I knew what the end result would be. I brought in a pot full of Swiss Chard from the garden and put it on the stove to boil. I also got a small pot of rice cooking. Also from the garden was a skinny Ichiban eggplant which I split lengthwise and dusted with Holy Smokes Pork & Meat Rub. I put it in the Oven Central to bake at 400ºF for about 40 minutes.
By this time the decision was made to do a stir-fry. A few sliced mushrooms went into a heated dry skillet to sweat out their moisture.
The mushrooms were removed from the pan and set aside. In the same pan with a little oil onions were sautéed followed by yellow crookneck squash.
I squeezed the moisture out of the cooked Swiss chard, gave it a rough chop and added into the skillet. I thawed some homemade frozen seitan and cut it into strips. They were added to the stir-fry along with the cooked mushrooms.
Lastly, I stirred in a sauce I had put together to flavor the stir-fry. The ingredients for the sauce were:
- fermented bean paste
- brown rice vinegar
- soy sauce (Bragg Liquid Aminos)
- toasted sesame oil
- onion powder
- garlic powder
- xanthan gum