Stir-Fried Seitan with Lemongrass and Shallots Recipe | Vegetarian Times Skip to main content

Stir-Fried Seitan with Lemongrass and Shallots

Seitan stands in for chicken in this traditional-style stir-fry.



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3 stalks lemongrass
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1 Tbs. toasted sesame oil
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12 oz. mushrooms, thinly sliced
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1 medium red onion, halved and thinly sliced
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2 large shallots, chopped (½ cup)
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3 cloves garlic, minced
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1 bird’s eye chile, Thai chile, or small jalapeño chile, halved,seeded, and thinly sliced
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½ tsp. ground turmeric
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8 oz. seitan, drained and thinly sliced
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2 Tbs. low-sodium soy sauce
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2 tsp. dark brown sugar
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1 cup torn fresh Thai or ‘Spicy Globe’ basil


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.

Nutrition Information: 

20 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
16 g
0 mg
276 mg
2 g
6 g
Serves 4