Ingredients: |
Ingredients:
3 tablespoons oil
3 holland chilies (thinly sliced)--I would just use whatever chili I can find
1-2 Thai bird's eye chilies (optional, thinly sliced)
3 shallots (thinly sliced)
5 cloves garlic (sliced)
1 package seitan/vegan chicken (227g, chopped into small bits)
1 teaspoon sugar
2 teaspoons light soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon fish sauce (optional non-vegan ingredient ok for pescetarians or flexitarians - see note in recipe introduction; if using, reduce soy sauce by 1 teaspoon)
2-3 tablespoons water
1 bunch holy or Thai Basil leaves (de-stemmed, washed) (Not optional)
juice of half a lime (optional)
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Directions: |
Directions:
In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the vegan chicken, and stir-fry for 30 seconds, spreading evenly in a single layer. Then let the vegan chicken brown, stirring occasionally to sear it evenly.
Add the sugar, light soy sauce (add half the amount if using fish sauce), and dark soy sauce. At this point, add the fish sauce if you are pescatarian/flexitarian.
Stir-fry for another minute, and deglaze the pan with water. Because your pan is over high heat, the liquid should cook off very quickly.
Add the basil, and stir-fry until wilted. Finish with fresh lime juice (optional, but a good opportunity for extra tang and flavor, especially for those omitting the fish sauce!). Serve over steamed rice!
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This recipe for Vegan Pad Krapow is from