1 package (8 oz) seitan, drained and thinly sliced (Note that tofu, such as Cauldrons available from Morrisons, can be used as an alternative.)
1 jalapeño pepper, halved and seeded
3 cloves garlic, minced
1 piece (1 inch) peeled fresh ginger
1/3 cup low-sodium soy sauce
¼ cup packed brown sugar
¼ cup lime juice
½ tsp red pepper flakes
¼ tsp sea salt
3 tbsp vegetable oil
1 medium onion, chopped
2 red bell peppers, thinly sliced
2 cups broccoli florets
4 cups packed baby spinach
¼ cup fresh basil, shredded
3 green onions, sliced diagonally
¼ cup peanuts, chopped
Place seitan in a medium-sized bowl. Combine jalapeño, garlic and ginger in a food processor. Process until finely chopped. Add soy sauce, brown sugar, lime juice, red pepper flakes and sea salt. Process until blended.
Pour mixture over seitan. Marinate at least 30 minutes at room temperature.
Heat your wok for a few min on high heat. Add oil.
Add onion, bell peppers and broccoli. Stir-fry for 5 minutes.
Add seitan, marinade and green onions. Bring to a boil. Stir-fry 3 minutes or until vegetables are crisp-tender and seitan is hot.
Add spinach in 2 additions, stirring until beginning to wilt after each addition.
Stir in basil just before serving. Serve over hot rice. Sprinkle with green onions and peanuts.
Adapted from a recipe from Adventist Review, 6 May 2016