Spicy Sichuan-Style Vegan Delight

1. Prepare bean threads and seitan

Cut the rehydrated bean threads and seitan in half lengthwise, then into 2-inch lengths. Thinly slice the seitan into strips. Place the prepared bean threads and seitan into a shallow heatproof bowl. Set this bowl on a steaming rack inside a wok or pot with water simmering about an inch below the rack. Cover and steam for 12 minutes.

2. Fry mushrooms

While the bean threads and seitan are steaming, heat a tablespoon of neutral oil in a large skillet or cast-iron pan over medium heat. Add the thinly sliced king oyster mushrooms and fry them for about 6-7 minutes on each side until they are lightly golden.

3. Prepare the sauce

In a large bowl, combine the minced garlic, 3 tablespoons of Ultimate Chili Oil, 1 tablespoon of hot water, 2 teaspoons of toasted sesame seeds, 1 teaspoon of ground Sichuan peppercorns, 2 teaspoons of vegetarian oyster sauce, 1 teaspoon of light soy sauce, 1 teaspoon of Chinese black vinegar, 0.5 teaspoons of sugar, 0.25 teaspoons of fine sea salt, and 0.25 teaspoons of toasted sesame oil. Mix everything well to create a spicy and tangy sauce.

4. Combine and serve

Once the bean threads and seitan are tender from steaming, add them to the bowl with the sauce. Also, add the fried mushrooms, 2 tablespoons of finely chopped celery, 1 tablespoon of chopped roasted peanuts, and 1 tablespoon of finely chopped fresh cilantro leaves and stems. Toss everything together until all the ingredients are evenly coated with the sauce. Serve immediately and enjoy your Spicy Sichuan-Style Vegan Delight!