And I make an appearance again, just in case you are wondering why I make these random disappearing acts, well the primary reason is that I am getting a lot of work done at the lab so I can hopefully graduate this semester. My committee has to be convinced enough to finally let me go 
I had a committee meeting last week and was running around like a chicken with her head cut off. Hence the absence here
Foodwise, I have been craving Asian flavors like crazy and hence had to recreate some quick versions at home without resorting to the unhealthy restaurant versions
And, I have this confession to make- I have never been to a Thai restaurant and never tried the restaurant Thai food. The only Thai food I am exposed to, is the one I create at home. Sure I have tried my hand at yellow curry and some other random hits and misses here and there. This stirfry is surely the best recipe in my opinion. It is a hybrid of two shows that I had seen long time back, Giada’s Thai beef stirfy and Everyday foods Thai beef stirfry. I combined the goods from both these recipes and came up with this version. The mint in this recipe takes the entire stirfry to a whole new level.
Spicy Thai Seitan Stirfry
Ingredients:
Seitan strips
1 red pepper cut into strips
3 scallions
2 thai chillies
1 medium tomato (I had one large one, so I used only half)
Prep the veg. I cut the scallions and chillies at a diagonal.
Heat a tablespoon canola oil on medium high heat and add the scallions, thai chillies and peppers. Cook for about 2 minutes and then add the seitan strips.
Next add the chili garlic sauce and soy sauce.
After about 3-4 minutes when everything is cooked and the sauce is all mixed up, add the herbs and tomato wedges.
Give it only about 30 seconds, don’t want the tomatoes to be slimy and overcooked.
Served over some brown rice noodles, this dish was a party in my mouth!!!!!
In other news, my foot is completely healed and I did my first run about 10 days back! T’was amazing!
And I make an appearance again, just in case you are wondering why I make these random disappearing acts, well the primary reason is that I am getting a lot of work done at the lab so I can hopefully graduate this semester. My committee has to be convinced enough to finally let me go
I had a committee meeting last week and was running around like a chicken with her head cut off. Hence the absence here 
Foodwise, I have been craving Asian flavors like crazy and hence had to recreate some quick versions at home without resorting to the unhealthy restaurant versions
And, I have this confession to make- I have never been to a Thai restaurant and never tried the restaurant Thai food. The only Thai food I am exposed to, is the one I create at home. Sure I have tried my hand at yellow curry and some other random hits and misses here and there. This stirfry is surely the best recipe in my opinion. It is a hybrid of two shows that I had seen long time back, Giada’s Thai beef stirfy and Everyday foods Thai beef stirfry. I combined the goods from both these recipes and came up with this version. The mint in this recipe takes the entire stirfry to a whole new level.
Spicy Thai Seitan Stirfry
Ingredients:
Seitan strips
1 red pepper cut into strips
3 scallions
2 thai chillies
1 medium tomato (I had one large one, so I used only half)
Prep the veg. I cut the scallions and chillies at a diagonal.
Heat a tablespoon canola oil on medium high heat and add the scallions, thai chillies and peppers. Cook for about 2 minutes and then add the seitan strips.
Next add the chili garlic sauce and soy sauce.
After about 3-4 minutes when everything is cooked and the sauce is all mixed up, add the herbs and tomato wedges.
Give it only about 30 seconds, don’t want the tomatoes to be slimy and overcooked.
Served over some brown rice noodles, this dish was a party in my mouth!!!!!
In other news, my foot is completely healed and I did my first run about 10 days back! T’was amazing!