My daughter inspired me to make this dish because she LOVES Clementines!! David and I ended up loving the dish. The sauce has a great flavor to it and paired with the noodles it helps to not overwhelm the dish. While it might sound complicated to make it was not. Trust me, with 2 kids running around while I'm making dinner complicated is not an option.
This serves 2, if you want to serve 4 just double Seitan and Broccolini, there is more than enough sauce.
8 Ounces Sliced Seitan
6-8 Stalks of Broccolini
Lo Mein Noodles
Clementine Teriyaki Sauce
1/2 Cup Low Sodium Tamari
1/3 Cup Light Brown Sugar
1/3 Cup Fresh Clementine Juice
1/4 Cup + 1 Tbs Rice Vinegar
1/4 Cup Water
Zest from 1 Clementine
Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it’s not going to be thick until it cools, so don’t worry if it seems runny. At the end of the cooking you should see large, excited bubbles (this is the sugar caramelizing), so if you don’t see those, keep cooking. Set aside.
Cook Lo Mein Noodles according to package directions. Set aside.
Heat a large non-stick or cast-iron skillet over medium high heat. Add the seitan and let brown on all sides, about 5-10 minutes. Remove to a bowl, turn up the heat to high, and add broccolini in one layer. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.
Once you are ready to serve, add the seitan to the pan with the broccolini. Drizze enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce. Once everything is heated and covered in a nice glaze, serve immediately with the Lo Mein Noodles.
This sauce is strong so you just need enough to coat.
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