nutritional information

Per 1-cup serving:

  • Calories: 170
  • Protein: 20 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 16 g
  • Cholesterol: 0 mg
  • Sodium: 276 mg
  • Fiber: 2 g
  • Sugar: 6 g
Vegan

Stir-Fried Seitan with Lemongrass and Shallots

Serves 4

30 minutes or fewer

Seitan stands in for chicken in this traditional-style stir-fry.
  • 3 stalks lemongrass
  • 1 Tbs. toasted sesame oil
  • 12 oz. mushrooms, thinly sliced
  • 1 medium red onion, halved and thinly sliced
  • 2 large shallots, chopped (½ cup)
  • 3 cloves garlic, minced
  • 1 bird’s eye chile, Thai chile, or small jalapeño chile, halved,seeded, and thinly sliced
  • ½ tsp. ground turmeric
  • 8 oz. seitan, drained and thinly sliced
  • 2 Tbs. low-sodium soy sauce
  • 2 tsp. dark brown sugar
  • 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.

March 2013 p.32

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