This flavorful Thai-inspired mango seitan stir fry is made with fresh green beans and bell peppers in a sweet mango sauce, topped with cilantro and cashews.
Thai is most definitely one of my favorite cuisines, if not my absolute favorite. This dish is an unusual one for me though, as I usually go for curries. In fact, this dish would be one of those instances where I veganize a dish that I’ve never actually tried the conventional version of.
I’ve had the pleasure, over the years, of introducing many friends and family members to Thai. The results are always happy. People love this stuff, and who can blame them? Those folks in Thailand know what they’re doing when it comes to food. I have noticed a trend though, among those who I’ve introduced to Thai eating. I guess perhaps it’s apprehension about trying something new and the accompanying desire to stick with things that promise to be sweet and delicious, or maybe just the allure of the fruit itself, but most meat eaters will inevitably go for the mango chicken. I’ve tried and tried to steer them towards my favorites, the massaman curry, the jasmine soup, the evil jungle princess, but something about these dishes induces a little nervousness in the novice Thai eater and my companions always end up ordering the mango chicken. (Maybe the name “evil jungle princess” could use some rethinking?)
I myself have never had the mango chicken. I haven’t had chicken in over twenty years and mom and dad weren’t into culinary risk-taking back when I was twelve. Of course, those people who order the mango chicken always rave about it, and then go on to live happy lives of indulging in Thai cuisine, maybe sticking with good old mango chicken, maybe branching out. Maybe even trying the evil jungle princess at some point.
In any event, I had to wonder if what these guys were eating was any good. I mean, obviously I wouldn’t like the chicken (I didn’t even like chicken when I did eat it in those preteen years), but stir fried veggies in mango sauce sounds pretty amazing. So I created a version using all ingredients that I eat and enjoy.
If you’re gluten free or just aren’t into seitan I’m sure this would be tasty with some pan fried tofu as a substitute. I went with seitan for this version because I thought the savory would complement the sweetness of the mango nicely. It did, and the result was plate-licking delicious.
Next time you decide to introduce a friend to Thai cuisine you can just skip the mango chicken altogether: invite them over to your place for this dish. I promise they will love it.
Thai Mango Seitan Stir Fry
For the Mango Sauce
- 1 ripe mango peeled and coarsely chopped
- 1/2 tbsp. Asian chili paste for a mild version - use more if you like it extra spicy
- 1 tbsp. soy sauce
- 1 tsp. rice vinegar
- juice of 1 lime
- 1 tsp. ground cumin
- 2 tbsp. fresh grated ginger
- 2 garlic cloves
- 1/4 cup fresh cilantro
For the Mango Stir Fry
- 2 tbsp. vegetable oil
- 8 oz. package of seitan strips or make your own - you will need about 2 cups of strips
- 2 cups fresh green beans
- 1 small red bell pepper diced
- 1 ripe mango diced
- 1/2 cup roasted cashews
- 1/4 cup fresh chopped cilantro
Prepare the Sauce
- Puree sauce ingredients in food processor until smooth. Set aside.
Prepare the Stir Fry
- Heat oil in large skillet or wok over medium-high heat. Add seitan strips and stir fry until lightly browned.
- Add green beans and bell pepper and continue to stir fry until veggies are tender-crisp, about 3-5 minutes.
- Add sauce and diced mango. Cook just until sauce is heated through.
- Remove from heat.
- Serve with rice and top with cilantro and cashews.