Thai Seitan

Green curry paste and coconut milk are good staples to have on hand for a quick stove-top meal. Here is a great vegetarian Thai dish.

Serves 4.

Ingredients:

• 1 tsp toasted sesame seed oil
• 1 tsp ginger powder, divided use
• 4 tsp all-purpose flour
• 2 Tbsp canola oil
• 10 oz seitan chunks, drained
• 1/4 c onion, finely chopped
• 2 cloves garlic, finely chopped
• 1-13.5 oz can coconut milk
• 2 tsp dark soy sauce
• 2 Tbsp green curry paste
• 4 tsp raw sugar
• 1 c frozen peas
• 1-15 oz can cut baby corn, drained
• 1/4 cup cilantro leaves, for garnish

Directions:

1. Toss seitan in sesame seed oil.
2. Coat with a mixture of 1/2 tsp of the ginger and the 4 teaspoons of flour.
3. Heat canola oil in a large skillet over medium high heat.
4. Saute seitan until browned on all sides, about 5 minutes.
5. Remove seitan.
6. Reduce heat to medium low and saute onions and garlic about 2 minutes, stirring constantly.
7. Pour in coconut milk, the remaining ginger, soy sauce, curry paste, and sugar; heat until simmering and well blended.
8. Add peas and baby corn and simmer until well heated but peas are still bright green.
9. Add back the seitan and heat briefly.
10. Serve with cilantro leaves.