Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons organic brown sugar
  • 1 teaspoon sambal oelek or sriracha sauce ((or to taste, optional))
  • 1 teaspoon cornstarch
  • 2 cups seitan ((or an 8-ounce package), cut into 1/2-inch chunks)
  • 1 tablespoon cornstarch
  • 2 tablespoons canola oil ((or high-heat oil of choice))
  • 3 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 2 scallions, (white and green parts separated and chopped)
  • 1 medium red bell pepper (cut into 1-inch chunks)
  • 1 1/2 cups green beans, (cut into 1-inch pieces)
  • 1 1/2 cups diced mango ((1 large or 2 small mangoes))
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted cashews
  • Coconut rice ((or cooked rice of choice))

Instruction

  • Whisk all ingredients for the sauce together in a small bowl. Set it aside.
  • Place the seitan into a medium bowl with the cornstarch and toss a few times to coat the seitan.
  • Coat the bottom of a large skillet with oil and place it over medium heat.
  • When the oil is hot, add the seitan in an even layer. Cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides. Transfer the seitan to a plate.
  • Add the garlic, ginger and white parts of scallions to the skillet. Sauté for about 1 minute, until very fragrant.
  • Turn up the heat to high and add the bell pepper and green beans to the skillet. Stir-fry for about 2 minutes, until the veggies are tender-crisp.
  • Return the seitan to the skillet and add the mango and sauce. Flip everything a few times with a spatula and continue to cook for about 1 minute more, until the sauce is thick and coats everything.
  • Remove the skillet from heat and stir in the basil, cilantro, and green parts of scallions.
  • Divide onto plates with rice and sprinkle with chopped cashews. Serve.