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).

Note: This recipe doesn’t contain cholesterol because it uses the protein product gluten instead of oxtails or other meat. (Gluten is made from protein that is in a variety of grains, such as wheat and rye. One form of wheat gluten, seitan, is sold as strips or in cans at health food stores and Asian supermarkets.)