Last Updated on December 16, 2020 by Chef Mireille
I created this recipe using some stuff in my refrigerator that needed to be used up and stuff in my pantry that I don’t use on a regular basis. Seitan is a meat alternative for vegetarians, made from wheat protein. Being a carnivore, this is not something I generally use. My feeling is basically why use something that tastes like meat, when I can just have the real thing.
However, having a wide variety of recipes for vegetarian clients is essential, to please the eating habits of many a NYer.
This is a Thai inspired vegetarian stir-fry, using this meat alternative, popular with vegetarians. Combining, sweet, hot and salty flavors, it creates the balance typical of Thai and most Southeast Asian cuisine.
Here are the specialty ingredients you may not have in your pantry that you will need to complete this delicious recipe.
2 teaspoons sesame oil
1 6 oz. package Seitan wheat protein (chicken strips)
2 scallions, finely chopped
1 teaspoon garlic, finely chopped
3 chiles, finely chopped
8 oz. can water chestnuts, drained and sliced
1 ripe mango, peeled and flesh cut into strips
1 cup baby spinach leaves
1 cup sugar cane juice plus 1/3 cup, seperated
2 teaspoons Thai sweet chili sauce
1 tablespoon cornstarch
1 large handful rice vermicelli noodles
1/4 cup cilantro, finely chopped
salt, as needed
2 tablespoons toasted sesame seeds, for garnish
Dissolve cornstarch in 1/3 cup sugar cane juice and chili sauce. Whisk thoroughly and set aside.
Heat oil. Add scallions, garlic and chile. Saute for 2 minutes, until vegetables are softened.
Add seitan and cook for another 2-3 minutes.
Add mango, spinach and water chestnuts and cook, until spinach is wilted.
Add 1 cup sugar cane juice and bring to a boil. Add rice noodles
and stir constantly, until noodles are cooked, about 5 minutes.
Add cilantro and salt, if needed and stir to combine.
Add cornstarch mix and cook for another 2 minutes. Turn off fire and let sit for 5 minutes.
Serve, garnished with toasted sesame seeds.
Seitan is high in both fiber and protein and all the delicious flavors were just bursting in my mouth – hot chiles, sweet ripe mango and sugar cane and fresh, cooling cilantro.
This was so good I may just become a flexitarian yet!
I am sending this recipe to the following blogging events:
and Fiber Rich Event