Ingredients
1–8 oz package seitan (such as White Wave brand), cubed
2 T freshly grated ginger
2 T garlic, minced
3 shallots, minced
2 T sugar
1 t Thai hot sauce (Sriracha sauce) – more or less to taste
1/4 c. cilantro stems and roots (save leaves)
1/4 c. soy sauce
1 c. coconut milk
1 t seasame oil
2 T vegetable oil
1 T. corn starch
2 T vegetable oil
1 c. carrots, cut on the bias
1 c. broccoli stems, cut to 2"
2 c. bok choy, sliced
1 c. onion, sliced
Garnish
Cilantro leaves
Thai hot sauce
Preparation
Marinate seitan in first ingredients for 3 hours. remove seitan but reserve liquid.
Heat wok on medium high heat. Add oil. Add vegetables and stir-fry 3 minutes. Add seitan and stir-fry another 3 minutes. Add marinade and corn starch and stir fry all ingredients until sauce has thickened slightly.
Serve with rice, cilantro leaves and Thai hot sauce.
