*If you’re not a fan of seitan, you can substitute it with chicken or even thin pieces of beef, although,I highly recommend trying it with the seitan!
1 can Mock Duck (seitan) -drained
4 carrots, peeled and julienned
1 cup of broccolini (add more if you like)
1 cup of green beans (fresh) (add more if you like)
1 thai chili
1 clove garlic
¼ Cup of water
4 basil leaves (chopped)
3 tablespoons of Golden Mountain Seasoning Sauce (tu’o’nggiavi)
3 tablespoons of KecapManis–Sate1-2 tablespoons of KwongHung SengSauce (Thin Soy Sauce)
4 Tablespoons olive oil
1 teaspoon sugar
In a saucepot, warm 2 tablespoons of oil with the thaichili and clove of garlic. Let the chili and garlic infuse the oil and remove.
Add water and the 3 thai sauces, and sugar, lightly simmer to melt sugar.
Add chopped basil leaves. Keep sauce warm.
In a skillet or wok, heat 2 tablespoons of olive oil and stir fry the vegetables. They should be cooked yet crisp. Add in the seitan to warm it. Add sauce to skillet with veggies and seitan and toss to coat.
Serve with a side of white rice.