Thai-Style Seitan and Bok Choy Braise with Fragrant Lemongrass and Galangal

Rinse the jasmine rice thoroughly, then cook with 1.5 cups of water until tender and fragrant.

Finely mince the bottom 3 inches of the lemongrass stalk and set aside.

In a medium pot, combine the coconut milk, galangal powder, and minced lemongrass. Bring to a gentle simmer over medium heat until the aromatics perfume the kitchen.

Add the seitan chunks to the simmering liquid, allowing them to absorb the flavors for 8-10 minutes. The liquid should thicken slightly.

Fold in the bean sprouts during the last 2 minutes of cooking so they soften but retain a slight crunch.

Serve the braised seitan and sprouts over a generous bed of jasmine rice, drizzling any remaining coconut-lemongrass sauce over the top.