TLC Cooking "Emeril's Seitan and Mango Stir Fry"

Emeril's Seitan and Mango Stir Fry

YIELD 4 to 6 servings

INGREDIENTS

2 teaspoons	cornstarch
3 tablespoons	orange juice, separated
1 pound	seitan strips
2 teaspoons	minced ginger
2 teaspoons	minced garlic
3/4 teaspoon	crushed red pepper flakes
2 tablespoons	peanut or vegetable oil
1 cup	thinly sliced red onions
1	red bell pepper, sliced
6 tablespoons	thinly sliced green onions
2 tablespoons	mirin
1	papaya, split, seeded and hollowed out, flesh cut into ½-inch dice
1 cup	mango, ¼-inch dice
2 tablespoons	ketchup
1 8‑ounce	package tofu noodles, cooked

(use about an 18-ounce mango)

PREPARATION:

Method

In a small bowl, combine the cornstarch with 2 tablespoons of orange juice and stir to combine. Set aside. In a bowl, toss the seitan strips with the ginger, garlic, and 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the seasoned seitan and stir-fry until lightly browned, about 2 minutes. Add the onions, peppers and green onions and stir-fry until crisp-tender, about 2 minutes. Add the remaining crushed red pepper, remaining 1 tablespoon of orange juice, mirin, papaya, mango, ketchup, cornstarch slurry, and tofu noodles. Cook until the sauce is thickened, about 1 minute. Remove from the heat and divide the stir fry into the hollowed out papaya halves.
Editor's Note: Look for organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Tofu and Tempeh and Seitan, Oh My! Episode of Emeril Green.
Watch: Emeril Vegetarian Recipes (VIDEO)

This recipe appears in: Vegetarian