1 package (8 ounces) seitan, drained and thinly sliced
1 jalapeno pepper, halved and seeded (I omitted this)
3 cloves garlic
1 piece (1 inch) peeled fresh ginger (I used a tsp of ground ginger)
1/3 C soy sauce
1/4 C packed brown sugar (I used Stevia instead)
1/4 C lime juice
1/2 tsp red pepper flakes
1/4 tsp salt
3 T vegetable oil
1 medium onion, chopped
2 red bell peppers, thinly sliced
2 C broccoli florets
4 C lightly packed baby spinach
1/4 C shredded fresh basil
3 cups hot cooked rice
3 green onions, sliced diagonally
1/4 C peanuts, chopped
*I also added a small can of sliced water chesnuts
Place seitan in a medium bowl. Combine jalapeno, garlic and ginger in food processor. Process until finely chopped. Add soy sauce, brown sugar, lime juice, red pepper flakes and salt. Process until blended. Pour mixture over seitan, stir to coat. Marinate at least 20 minutes at room temperature.
Heat oil in wok or large skillet over high heat. Add onion, bell peppers and broccoli. Stir-fry 3 to 5 minutes or until vegetables are crisp-tender and seitan is hot. Add spinach in two additions, stirring until beginning to wilt after each addition.
Stir in basil just before serving. Serve over rice. Sprinkle with green onions and peanuts.
Loved this! I served it with a side of grilled asparagus and Portobello mushrooms.