Date:    Mon, 30 Aug 93 14:00:26 EDT
From:    cgl1@cornell.edu (Chuck Goelzer Lyons)

From the Seitan Sisters' Summer Cuisine Cooklet

SEITAN AND NEW POTATO STEW

This stew can be served in small portions over rice with a pickled
vegetable. If you wish to follow suit, the recipe will serve 4. If intended
as a main course with perhaps only a salad on the side, it will serve 2.

10-12 small new potatoes (1 to 1/2" diameter)
3/4 to 1 lb. seitan
6-8 snow peas
2 c. soup stock
3 T. barley malt
3 1/2 T. tamari
1/2 T. sake

Scrub the potatoes, and steam them until barely tender (about 7-8 minutes).
Cut the seitan into thin slices. String the snow peas and cut each in half,
slightly on the diagonal. Blanch them in boiling salted water for 20-30
seconds, then drain immediately.

Combine the soup stock, barley malt, tamari, and sake in a small pot,
stirring to dissolve the barley malt. Add the steamed potatoes and simmer,
preferably with a lid, until lightly colored (about 6-7 minutes). Add the
seitan, separating the slices as you place them in the pot, and continue to
cook for 2-3 minutes. Add the blanched snow peas and simmer for 1 more
minute, then serve.

Serves 2-4.