Recently I bought some "Asian-inspired" peanut butter from a local vendor (www.peanutprinciple.com) at an art & craft show (I also got some pumpkin seed butter which is mucho delish). The ingredients in the Asian one included organic peanuts, sesame seeds, coconut, chiles, ginger, garlic, and other spices. I was instantly sold, but how was I going to use this product exactly? Hmph. I searched online for spicy peanuty dishes, did some tweaking, and ended up with this recipe. In all likelihood, you don't have any Asian-inspired peanut butter in your fridge, so you could add a couple tablespoons of red chile sauce or maybe just increase the chili flakes and other spices...add some sesame seeds...play with it.
1 lb broccoli florets
1 Tbsp peanut oil
16 oz seitan, chopped
1 tsp ground ginger
2/3 cup spicy peanut butter
1/3 cup tamari
2 cloves garlic, minced
1 Tbsp maple syrup
1/8 tsp red pepper flakes
1/2 tsp salt (or to taste)
1 cup very hot water
4 small-med carrots, matchsticked
1 small onion, finely diced
Steam the broccoli until fork tender.
In a saute pan, brown the seitan in the peanut oil.
Meanwhile, in a medium bowl whisk the ginger, PB, tamari, garlic, maple syrup, pepper flakes, salt, and hot water together.
Add the PB mixture to the seitan along with the carrots and onion, and simmer until the carrots are just tender.
Mix in the broccoli and heat everything through.
Serve over quinoa (or rice or pasta).
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