- 10 shiitakes mushrooms.
- 6 portobello mushrooms.
- 1 glove of garlic.
- 170g of brown rice pasta (from chinese store).
- 100g of frozen peas.
- 1cm of fresh ginger.
- 250g seitan from Casa amella.
- 4 tablespoons of soya sauce.
- 2 tablespoons of balsamic vinegar.
- 50ml of olive oil or sesame oil.
- 2 little spoon of honey.
First, clean and cut all the mushrooms.
Then, peel the clove of garlic and the ginger.
Cut them into small piece.
Cut your seitan in small cubes.
Pour water in a saucepan, put the pasta to the boiling water. (read the instruction on the packaging)
Take your wok or a pan and pour the olive oil.
When it’s warm, add the garlic, ginger, salt and pepper.
Let’s cook for 1 or 2min.
Then, add all your veggies and seitan.
Cook for about 5-7min.
During this time make the sauce: Mix the balsamic vinegar, honey, soya sauce, salt and pepper in a bowl.
Pour it into the wok and add your cooked pasta .
When you add the pasta make sure that you turned off the heat before mixing it.
If you miss more sauce, you can easily add more soya sauce in your plate.
Collaboration with Casa Amella