In this recipe we will see how the homemade seitan
(wheat gluten) cut in various shapes can be used for making a gingery lemongrass stir fry.
2 cups coated strip shaped seitan
2-3 big cabbage leaves cut in Julienne slices or ½ cup shredded cabbage
½ cup shredded carrots or carrot strips
¼ cup of minced lemongrass or lemongrass powder or ½ cup lemongrass
paste (made from thick base of the stem)
Note: You may ether strain the lemongrass paste and use the liquid or
directly use the paste.
2 teaspoons ginger paste or ginger powder
1 tablespoon soy sauce(light color preferred otherwise use only few drops)
1 tablespoon ketcup
2 teaspoons sugar
½ teaspoon salt (use more if your coated seitan has no salt)
2 tablespoons oil
Process: To make lemongrass paste, chop them and use enough warm
water to make a thick paste.
If you are using the frozen seitan then let it thaw an hour before using it for cooking.
Heat oil in a sauce pan, add the lemongrass and ginger paste to it.
(If you are using liquid of lemongrass from straining then add it after you
have cooked the seitan to golden brown).
On medium to high heat constantly saute them for few minutes, then add
the seitan and stir fry till they turn golden brown. Add salt, sugar, ketchup and soya sauce and mix well. Constantly stir it and add the vegetables. Stir fry just for a minute and turn off the stove. Serve hot with rice or noodles.
Note : If you are using lemongrass liquid then the cooking time will increase for all the liquid to get absorbed.
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