Weeknight meals kicking your butt? You need some quick meals with a real punch of flavor. These Thai Seitan-Radish Lettuce Cups have it all. I used canned mock duck, but you can use other kinds of seitan, tempeh, tofu or mockmeats. If you’re looking for a lower carb meal, this is all the great Thai flavors you love, in a leaf of lettuce instead of over rice. You can avoid grains, if that is your thing, and shorten the cooking time, too. Thai Seitan Lettuce Cups are also great finger food for kids.
Make Quick Meals with a Few Tricks
Plan and shop for this recipe, and you can make it anytime within a week or so, in just a few minutes. I used the food processor to do the mincing, saving you time and effort. Just drop in the shallots, garlic and jalapenos and mince, then add the mock duck, chop finely. A few pulses and you have a crunchy, chewy base to stir fry in the wok
The Wok is the Speedy Meal Tool
Your wok is indispensable for quick meals, and this is a perfect example. Crank the heat and you’ll be ready to eat in a few minutes. If you don’t have a wok, you can certainly use a saute pan. A carbon steel wok is a relatively inexpensive pan, and one that will pay you back with many years of service. You just need to make sure it’s properly seasoned, and you are ready to crank that heat for a quick meal.
Thai Seitan-Radish Lettuce Cups
Ingredients
- 2 large shallots peeled
- 2 cloves garlic peeled
- 1 large Red Fresno or Jalapeno cored and seeded
- 8 ounces seitan, mock duck, or tempeh drained and patted dry
- 1 large carrot peeled and sliced
- 1 tablespoon avocado oil
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped daikon radish
- 1 tablespoon tamari
- 1 tablespoon fresh lime juice
- 12 small bibb or butter lettuce leaves
- 1/4 cup fresh cilantro or holy basil coarsely torn
- roasted cashews, hot sauce
Instructions
- In a food processor, with the machine running, drop 2 large shallots in one after the other, then drop in 2 cloves garlic, then drop in 1 large, seeded Red Fresno or jalapeno pepper, until minced. Scrape out into a small bowl. Add seitan or tempeh chunks and 1 large sliced carrot to the processor bowl and pulse until minced.
- Place a large skillet over medium high heat and drizzle in 1 tablespoon avocado or canola oil. Wait a few seconds, then add shallot mixture and stir. Bring to a sizzle for about a minute, then reduce the heat to medium-low until the shallots are soft and golden. Scrape seitan mixture out of the processor into the hot pan, add 1/2 teaspoon red pepper flakes, and increase the heat to medium. Stir for about 4 minutes to brown the seitan.
- Meanwhile,chop daikon, then add to the browned seitan, and add 1 tablespoon soy sauce and 1 tablespoon fresh lime juice. Stir just until waterchestnuts are heated through and liquids are absorbed, take off the heat. Sprinkle with 1/4 cup cilantro or holy basil.Serve seitan in lettuce cups, and pass roasted cashews and sweet chili sauce on the side.
