Preparation time: 20 minutes
Servings: 2
The fresh green peppers are wok-fried with onions until smoky in rich black bean garlic sauce, light soy sauce with seitan slices and encased in corn tortillas, topped with creamy avocado, radish, fresh chillies, red onion slices pickled in seasoned rice vinegar. This is a Chinese-inspired Mexican taco! An easy and straightforward no fuss mid-week supper.
INGREDIENTS
- 200g seitan
- 4 corn tortillas
- 2 large green peppers
- 2 garlic cloves
- 2 small white onions
- 1 Tbsp rapeseed oil
- 1 red chilli
Tortilla fillings:
- 100g pink radish
- 2 Tbsp Lee Kum Kee Seasoned Rice Vinegar
- 2 Tbsp vegan mayonnaise
- 1 Tbsp Lee Kum Kee Chilli Garlic Sauce
- 1 red onion
- 1 ripe avocado
Seasoning:
- 1-2 Tbsp Lee Kum Kee Premium Light Soy Sauce
- 1 Tbsp Lee Kum Kee Black Bean Garlic Sauce
Garnish:
- Coriander leaves
PREPARATION
Drain the seitan before slicing it to strips. Wash the green peppers, remove the seeds and slice them to strips. Peel the garlic cloves and finely chop them. Peel the white onions and chop them into half-moon slices. Remove the seeds of the red chilli, then finely chop them.
Heat a wok over medium heat and add the rapeseed oil. Add the garlic, chilli and onions. Cook for 1 minute until the onions are golden and translucent, a bit smoky and seared around the edges. Add the green peppers and cook for 10 seconds. Add the seitan strips and give that a good stir. Follow with Lee Kum Kee Black Bean Garlic Sauce and toss together well.
Season with Lee Kum Kee Premium Light Soy Sauce and toss cooking until the flavours have coated the seitan well. Then take it off the heat and transfer to a serving plate.
Meanwhile, heat the corn tortillas for 20 seconds on each side. Set them aside on a warmed plate covered with foil. Keep in them warm in the oven until serving.
Peel and cut the red onion into strips. Place it into a bowl and add Lee Kum Kee Seasoned Rice Vinegar to pickle it. Mash the avocado and set it aside. Wash and julienne the pink radish before setting it aside. In a small bowl, combine the Lee Kum Kee Chilli Garlic Sauce with the vegan mayo.
Assemble a taco by placing some of the Black Bean pepper seitan in the centre, top with some of the pickled red onions, radish, creamy avocado and dress with the Chilli Garlic vegan mayo.
Finally, garnish the taco with some fresh coriander leaves.