Stir-Fried Seitan with Lemongrass and Shallots
Seitan stands in for chicken in this traditional-style stir-fry.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Seitan stands in for chicken in this traditional-style stir-fry.
Ingredients
- 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 (1/2 cup)
- 3 cloves garlic, minced
- 1 bird’s eye chile, Thai chile, or small jalapeño chile, halved,seeded, and thinly sliced
- 1/2 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
Preparation
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
- Calories 170
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 2 g
- Protein Content 20 g
- Saturated Fat Content 0.5 g
- Sodium Content 276 mg
- Sugar Content 6 g