Vietnamese Caramelized Seitan & Bok Choy Stir-Fry with Crispy Shallot Rice

Ingredients

• 150 g seitan strips, store-bought or homemade
• 200 g bok choy, halved lengthwise
• 3/4 cup jasmine rice, uncooked
• 2 tbsp low-sodium soy sauce, tamari for gluten-free
• 1 1/2 tbsp maple syrup, for caramel glaze
• 1 tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 2 medium shallots, thinly sliced
• 1 tbsp rice vinegar, unseasoned
• 1 tbsp sesame oil, divided
• 2 tbsp vegetable oil, for cooking
• 2 tbsp cashews, raw, roughly chopped
• 2 stalks scallions, sliced for garnish
• 1 1/2 cups water, for cooking rice
• 1/4 tsp sea salt, to taste
• 1/8 tsp white pepper, to taste

Instructions

1. 1

   Heat 1 tbsp vegetable oil in a small skillet over medium-high heat. Add sliced shallots and fry, stirring frequently, until golden and crispy (5-7 minutes). Transfer to paper towels with a pinch of salt; set aside.

2. 2

   In the same skillet, add cashews and toast for 2-3 minutes until fragrant. Set aside.