Stir-Fried Seitan with Lemongrass and Shallots
Seitan stands in for chicken in this traditional-style stir-fry.
1. Trim and discard top and bottom ends of each lemongrass stalk so you have 2- or 3-inch pieces of lemongrass, then peel and discard tough outer husks. Mince remaining tender inner cores of lemongrass. (You should have 1/3 cup.)
2. Heat oil in wok or large nonstick skillet over high heat. Add mushrooms, onion, shallots, garlic, chile, turmeric, and lemongrass. Stir-fry 3 minutes, or until mushrooms start to brown. Add seitan, and stir-fry 2 minutes more. Add 1/2 cup water, soy sauce, and brown sugar; cook 1 minute more. Sprinkle with basil before serving.