Dinner · Thai · 10 min
Thai-Style Seitan and Bok Choy Braise with Fragrant Lemongrass and Galangal
- Calories
- 733
- Protein
- 57g
- Carbs
- 71g
- Fat
- 24g
Ingredients
- 150g Traditional seitan chunks
- 197.3 g Jasmine rice
- 135.3 g Coconut milk, raw
- 150g Bean Sprouts (Sprout King)
- 35g Lemongrass, fresh
- 15g Galangal powder
Method
- 01Rinse the jasmine rice thoroughly, then cook with 1.5 cups of water until tender and fragrant.
- 02Finely mince the bottom 3 inches of the lemongrass stalk and set aside.
- 03In 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.
- 04Add the seitan chunks to the simmering liquid, allowing them to absorb the flavors for 8-10 minutes. The liquid should thicken slightly.
- 05Fold in the bean sprouts during the last 2 minutes of cooking so they soften but retain a slight crunch.
- 06Serve the braised seitan and sprouts over a generous bed of jasmine rice, drizzling any remaining coconut-lemongrass sauce over the top.
Cook it with the whole plan around it
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