Last night I was anticipating making a dish using the seitan I made recently and checked the refrigerator for other possible ingredients. I knew I wanted to include mushrooms but didn’t find any fresh ones. I did have some dried shiitake mushrooms so I put a handful in a bowl, poured hot water over them and let them soak overnight.
Toasted sesame oil is a major flavor component in this dish so I used a generous amount to sauté the finely chopped onion, jalapeño, garlic and grated ginger.
I squeezed some of the liquid out of the soaked shiitake mushrooms and added them to the sautéed onions, saving all the water the mushrooms were soaked in.
After cooking for several minutes I added in chunks of seitan.
Next I mixed black bean paste, soy sauce, mirin, garlic paste, ginger paste and white balsamic vinegar into the water the shiitake mushrooms had soaked in and poured it into the pan.
After bringing it to a simmer I added chopped fresh spinach which had been blanched by pouring boiling water over it in a colander.
All this simmered until mealtime approached when I mixed in a slurry of cornstarch and water to thicken the sauce.
After a final taste test I added a “little” squirt of sriracha hot sauce. It may have been a bit more than a little but fortunately that’s the way we like it.
At mealtime I transferred everything to a serving bowl, placed freshly cooked broccoli on top and sprinkled toasted sesame seeds.