Under The Squash Vines

Đồ Xào Chay Sốt Đậu Phộng: Creamy Peanut Lemongrass Chick’n Stir Fry

Ingredients: 

1 small eggplant, cut into strips

1 pint cherry tomatoes, seeded and chopped

½ green bell pepper, sliced

½ red bell pepper, sliced

3 stalks lemongrass, minced

4 Thai chili peppers, minced

½ onion, sliced

6 cloves garlic, sliced

1 pint mushrooms, sliced

½ can coconut milk

1 package of your favorite chick’n seitan, homemade or store bought

Optional Garnish:

Scallions, chopped

Thai basils, chopped

For the peanut sauce:

2 tablespoons peanut butter

½ cup hot water

1 tablespoon vegetarian hoisin sauce

1 tablespoon soy sauce

1 tablespoon sriracha

Dash of sesame oil to taste

½ tablespoon rice vinegar or to taste

Instructions: 

1. To make the peanut sauce, whisk all ingredients together. Set aside.

2. Heat oil on medium high heat. Add seitan and fry until brown. Cut into thin strips. Set aside.

3. Heat pan on high heat with NO OIL. Cook eggplants, bell peppers, and mushrooms SEPARATELY until charred and brown. Remove and set aside.

4. Heat oil on medium heat. Add lemongrass and chili. Cook for 3 minutes.

5. Add onion and garlic. Cook until the onion is brown.

6. Add chopped cherry tomatoes. Cook for 5 minutes.

7. Add 1 cup of the peanut sauce or to taste.

8. Add coconut milk.

9. Simmer until the sauce is reduced to desired consistency.

10. Add all the veggies and seitan. Mix well.

11. Serve with rice. Garnish with scallions and Thai basils.