This dish incorporates some classic Thai flavors-fish sauce, Thai basil, chili, and garlic. Use fresh Thai basil if you can find it, but dried Thai basil is a fine substitute. If you are vegetarian, use a vegetarian fish sauce in lieu of the regular fish sauce. This dish may be eaten alone or with a side of long grain brown rice. Jasmine would be nice.
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons light muscavado raw sugar
- 2 tablespoons organic corn starch
- 2 tablespoons oil
- 1 medium red onion, sliced
- 2 tablespoons garlic, minced
- Black pepper to taste
- 1 green bell pepper, julienned
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 2 fresno chilis (or to taste), sliced into circles
- 1 plum tomato, roughly chopped
- 2.5 cups cooked seitan
- 3 tablespoons dried Thai basil
- Whisk together fish sauce, soy, raw sugar, and corn starch with 2 tablespoons cold water until smooth and completely dissolved with no lumps. Set aside.
- Heat oil. When hot, add onion, garlic, black pepper, all the rest of the fresh peppers, and tomato. Saute on high heat for a few minutes until all vegetables are just translucent. Make sure to stir constantly so garlic does not burn.
- Stir in seitan and corn starch mixture. Reduce heat and cook until thickened. Stir constantly. Stir in basil off heat and enjoy (add a pinch of fine sea salt if needed.)!