I used seitan. If you don’t like it or can’t eat it, tofu or straight up veggies would work, too.
- seitan strips
- grapeseed oil
- fresh-ground peanut butter
- liquid amino and/or soy sauce
- apple cider vinegar
- sriracha (optional)
- veggies (fresh or frozen — up to you)
- green onions
To make the sauce, I poured a bit of grapeseed oil in a pan, added a few globs of all natural, fresh-ground peanut butter. (The fresh-ground makes all the difference. It’s still got little chunks of peanut in it so it comes across more…awesome… than the bottle stuff.) Then, I poured on some liquid amino and some soy sauce, a bit of apple cider vinegar and about 2 TB of water. Threw on a few dashes of ground ginger and squirted in some sriracha sauce. Then, on medium heat, stirred it all up until it was a little runnier than a thick paste.
Tossed in the pre-cooked seitan and stirred it around until coated.
Tossed in some veggies. I used carrots, peppers, onions, cauliflower, and broccoli. Use whatever makes you happy.
Just before serving, I topped it off with some fresh-sliced green onions.
I served it over a bed of Jasmine rice. You could serve it with rice noodles, brown rice, or even a potato if you wanted.