Curried Mock Chicken
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cloves garlic, crushed 2 tablespoons brown sugar 2 tablespoons soy sauce or fish sauce
1 large yellow onion, sliced 1 stalk fresh lemon grass, finely chopped 2 tablespoons canola oil
2 cup fresh or frozen gluten, thawed (You can use canned braised gluten instead of fresh or frozen. If you use canned gluten, make sure to omit the brown sugar; otherwise, it will be too sweet.) 1 large carrot, peeled, sliced 1/2 teaspoon ground black pepper
2 fresh, hot, red cayenne peppers, sliced 2 tablespoons curry powder 1 can coconut milk (14 fl oz)
1/4 cup fresh coriander leaves, chopped



1 In a blender, blend the garlic, sugar, soy sauce, onion, and lemon grass into a smooth paste. Set aside. Heat the oil in a medium-sized pot and stir-fry the fresh gluten, carrot, black pepper, cayenne peppers, and curry powder for 2 minutes, stirring occasionally. Add the lemon grass mixture and coconut milk and simmer for 10 minutes. Garnish with the coriander leaves. Serve warm over rice.

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