Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 3 thinly sliced lemongrass stalks, 30 grams of grated ginger, 4 minced garlic cloves, and 2 deseeded and minced bird's eye chilies to the pot, sautéing for 3 minutes until fragrant.

3. 3

   Add 400 grams of cubed seitan to the pot and stir to coat it with the aromatic mixture, cooking for 5 minutes until lightly browned.

4. 4

   Pour in 400 ml of full-fat coconut milk, 250 ml of vegetable broth, 2 tablespoons of soy sauce, and 1 tablespoon of brown sugar, bringing the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot, and let the seitan simmer for 20 minutes, allowing the flavors to meld.

6. 6

   Stir in 1 tablespoon of lime juice and gradually add 150 grams of shredded mozzarella, stirring constantly until the cheese is completely melted and incorporated into the sauce, creating a creamy consistency.

7. 7

   If a thicker sauce is desired, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and simmer for an additional 2 minutes until the sauce has thickened.

8. 8

   Serve the Gà Chay Kho Sả Ớt Phô Mai immediately, garnished with 0.25 cup of fresh chopped cilantro.