Steamed Seitan with Mushrooms & Dried Lily Flowers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Steamed seitan (or chicken) with mushrooms and delicate dried lily flowers in a light, savory sauce made with Shaoxing wine and oyster sauce. It's aromatic, tender, and a classic Cantonese preparation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/3 cup dried wood ear mushrooms
- 1/2 cup dried lily flowers
- 4 large dried shiitake mushrooms
- 1 1/2 cups “chicken” seitan, regular seitan, or seitan puffs
- 1/2 cup mushroom soaking liquid ((the water you used to soak the shiitakes; strained))
- 1 tablespoon vegetable oil
- 1/2 teaspoon sesame oil
- 1 tablespoon Shaoxing wine ((or dry cooking sherry))
- 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
- 1/2 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon ginger ((grated))
- 1 scallion ((chopped, white and green portions separated))
- 1 1/2 tablespoons cornstarch
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 995mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 995MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.