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Singapore Stew

With traditional Asian vegetables and spices

Margo DeMello

bok choy


Serves 2

8 ounces (1/2 pound) seitan, shredded
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon hot chili flakes
1/2 teaspoon salt
Half a 14-ounce can light coconut milk
1/2 tablespoon olive oil
2 cloves garlic, peeled and minced or crushed
1 tablespoon grated peeled fresh ginger
1 cup vegetable stock
1 head bok choy, rinsed, trimmed and cut into 1-inch pieces
Half a 13-ounce can straw mushrooms
1 plum tomato, chopped
1/4 cup sliced scallions
1 tablespoon lime juice
2 tablespoons fresh cilantro leaves

Either the night before or earlier in the day, mix the shredded seitan, Chinese five-spice powder, chili flakes, salt and coconut milk together in a shallow bowl or pan. Let this mixture marinate for at least two hours.

Pour the oil into a wok over medium-high heat, and add the marinated seitan, keeping the liquid aside. Cook the seitan until browned. Transfer to a plate or bowl.

Add the garlic and ginger to the wok, and stir-fry for about 30 seconds. Slowly add the remaining liquid from marinating the seitan, the vegetable stock, and seitan back into the wok. Simmer for 5 minutes.

Stir in the bok choy, mushrooms, tomato, scallions and lime juice, and cook, stirring often, until the bok choy leaves are wilted and the stems are barely tender, about 5 more minutes.

Sprinkle with the cilantro and serve.

Courtesy of Margo DeMello, author of Low-Carb Vegetarian.

For even more vegetarian recipes, check out VegRecipes.org.

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