Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 300 grams of seitan into bite-sized pieces and marinate in a bowl with 3 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of palm sugar, 1 teaspoon of freshly ground black pepper, and 2 minced garlic cloves for at least 20 minutes.

2. 2

   While the seitan marinates, prepare the fresh vegetables by slicing 1 medium red onion into thin wedges, 1 medium green bell pepper into strips, 4 large romaine lettuce leaves into bite-sized pieces, slicing 0.5 cucumber, and halving 100 grams of cherry tomatoes.

3. 3

   Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat, then add the marinated seitan pieces in a single layer without overcrowding the pan.

4. 4

   Pan-sear the seitan for 3-4 minutes on each side until golden brown and slightly crispy, then remove from the pan and set aside.

5. 5

   Add the sliced 1 medium red onion and 1 medium green bell pepper to the same pan and stir-fry for 3-5 minutes until slightly softened but still retaining some crispness.

6. 6

   Return the seared seitan to the pan with the vegetables, add the remaining marinade from the bowl, and stir-fry for another 2 minutes until everything is well combined and heated through.

7. 7

   Arrange the 4 large romaine lettuce leaves, sliced 0.5 cucumber, and halved 100 grams of cherry tomatoes on serving plates alongside 2 cups of cooked jasmine rice.

8. 8

   Spoon the pan-seared seitan and vegetable mixture over the fresh salad leaves, serving immediately with a traditional Cambodian lime and pepper dipping sauce made from 1 tablespoon of lime juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper on the side.