Vegetable Kare-Kare (Peanut Stew)

• 2 Tbsp corn oil

• 9 oz (250 g) gluten or seitan cubes

• 2 cloves garlic, crushed

• 1 medium onion, sliced

• ½ C ground peanuts

• ¼ C ground toasted rice

• Atsuete (optional)—soak 1 Tbsp of annoto seeds in ½ C water for 30 mins; add the liquid (not the seeds) to the recipe

• ¼ tsp salt

• 7 oz (200 g) eggplant, sliced

• 3½ oz (100 g) string beans, sliced

• 5 oz (150 g) banana heart or bud

• 3½ oz (100 g) bok choy (pechay), sliced

Directions

• 1

  To make ground, toasted rice: Place rice, ½ cup at a time, in a frying pan or wok and heat over moderate heat, stirring frequently to keep it from burning and to allow it to develop a uniform, deep golden color—2 to 3 minutes. Then remove it from heat and cool to room temperature. Grind the toasted rice coarsely—not finely—in a blender, or spice or coffee grinder.

• 2

  Heat the corn oil in a large skillet. Sauté the gluten/seitan, then add the garlic and onion.

• 3

  Add enough water to cover gluten, add ground peanuts and ground rice, and simmer to thicken.

• 4

  Add atsuete for coloring, and season with salt.

• 5

  Turn heat to low, and add the eggplant, then string beans, then banana heart, then bok choy (pechay). Cook until vegetables are tender (don’t overcook).