This week’s Meatless Monday recipe once again features that miracle wheat gluten meat substitute, seitan. What a wonderful thing seitan is. It looks like meat, feels like meat, cooks like meat … but without all the pitfalls of meat. How wonderful is that? This Thai Seitan Stir-Fry recipe represents a ‘night off’ for me; my husband took hold of the culinary reins, took over in the kitchen and proceeded to cut, chop, blend, toss, boil and stir-fry his way to a marvelous dinner! What a great man I married.
Yes, there’s quite a bit of ingredients involved with this one—18 to be exact—but don’t let that astronomical number discourage you. The prep time isn’t too long, the cooking time is a breeze and the end result is well worth the effort. We certainly hope you enjoy this dish as much as we did.
Thai Seitan Stir-Fry
(serves 4 to 6)
- 1 package (8 ounces) seitan, drained and thinly sliced
- 1 jalapeño pepper, halved and seeded
- 3 cloves garlic
- 1 piece peeled fresh ginger (about 1 inch)
- 1/3 cup soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 red bell peppers, thinly sliced
- 2 cups broccoli florets
- 3 green onions, sliced diagonally
- 4 cups lightly packed baby spinach
- 1/4 cup shredded fresh basil leaves
- 3 cups hot cooked rice
- 1/4 cup salted peanuts, chopped
Place seitan slices in medium bowl. Combine jalapeño, garlic and ginger in food processor; process until finely chopped. Add soy sauce, brown sugar, lime juice, red pepper flakes and salt; process until blended. Pour mixture over seitan; toss to coat. Marinate at least 20 minutes at room temperature. [NOTE: For fuller flavor in the seitan, I suggest marinating for 2 hours or more so that the seitan really absorbs the marinade]
Heat oil in wok or large skillet over high heat. Add onion, bell peppers and broccoli; stir-fry 3 to 5 minutes. Add seitan, marinate and green onions. Bring to a boil; stir-fry 3 minutes or until vegetables are crisp-tender and seitan is hot. Add spinach in 2 additions, stirring until beginning to wilt after each addition.
Stir in basil just before serving. Serve over rice; sprinkle with peanuts.
[This recipe comes from the cookbook, “Vegetarian 3 Cookbooks in 1” by Publications International, Ltd.]