Stir-fried seitan & vegetables with spicy papaya sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | ;oil |
| 1 | pounds | Pork-style seitan; sliced into strips |
| 4 | mediums | Zucchini or yellow summer squash; sliced |
| 1½ | pounds | Snow peas; tips & strings removed |
| ½ | pounds | Carrots; thinly sliced |
| 1 | medium | Onion; diced |
| ½ | Green cabbage; diced -OR- | |
| 1 | Head broccoli; cut into florettes | |
| 1 | Red or green pepper; diced | |
| 1 | teaspoon | Dried coriander |
| 1 | teaspoon | Dried ginger or 1 inch cube |
| Fresh ginger; chopped | ||
| 1 | teaspoon | Chili powder or 1 fresh |
| Chili; chopped | ||
| ½ | medium | Onion; finely chopped |
| 1 | tablespoon | ;oil |
| 2 | Papayas; diced -OR- | |
| 4 | cups | Mexican papaya or honeydew |
| ¼ | cup | Brown sugar or honey |
| (optional) | ||
| 1 | large | Potato; white or sweet; cooked |
| 2 | cups | ;water |
Directions
STIR FRY
PAPAYA SAUCE
Stir fry: Heat oil in a wok or frying pan. Add onion and carrots and stir fry until crisp-tender. Then add the other vegetables and stir fry until crisp-tender. Add seitan last.
Place into a serving dish and pour hot sauce over the top. Serve immediately.
Papaya Sauce: Lightly saute' the spices and onion in oil. Blend remaining ingredients in blender until smooth. Add to the pan and simmer gently for 20 minutes.
Adapted from _Eating In: From Field to Kitchen in Biosphere 2_ by Sally Silverstone. The Biosphere Press.