All Photos © Christine Elise McCarthy 2016
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So – I came across several kinds of canned seitan (seen above) at my favorite Thai market – Bangluck. I used the first can (on the left) in my Easy Vegan Thai Minced Pork with Holy (& Sweet) Basil – Pad Ga Prao Muu – in Lettuce Cups (below) & it was a huge success.
Today – I wanted to use one of them for my Green Beans & Minced Pork. I looked at the calorie count of each of the two remaining cans and was surprised to see a huge calorie disparity despite the fact that the ingredients list is identical.
So – since the “roast duck” had fewer calories – I used that one. Despite the image on the can – it looked exactly like the fried gluten one did. I have not opened the third can yet but I suspect it is just more of the same but – somehow – with more than twice the calories – so – I likely will feed it to my dogs & just use the others in the future. I man – see below? First image below is the fried pork & the second is the duck.
Same thing. Canned seitan in water. So – for this dish, you could use canned & drained seitan or your favorite brand of seitan – or even a faux beef like Beyond Meat’s Beefless Crumbles (or other brand of ground beef). The flavors in this dish are very strong & will take over the dish. You could even use Beyond Meat’s chickenless strips. No matter.
I served this with my newest rice discover – Thai Rice Berry (black jasmine) rice.
Riceberry Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:
- Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
- Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
- Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.
The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.
Riceberry Rice Nutrition Profile
Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:
- Gama Oryzanol
- Vitamin E
- Folic Acid
- Bran Oil
These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.
The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.
Thai Rice Glycemic Index
Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.
This green bean dish is very easy. I used fresh green beans & loads of spices. You could use frozen green beans but I think canned ones will just become mush.
Vegan Spicy Szechuan Green Beans with Minced Pork
serves 2 with rice
10+ oz seitan (or other faux meat)
1 lb green beans – trimmed & cut in half
1 TBS olive oil
2-3 TBS cornstarch
1-6 cloves garlic – minced (I used 6)
2 TBS brown sugar
1/4 cup hoisin sauce
1 tsp to 2 TBS crushed red pepper (according to your taste for heat)
2-3 TBS liquid amino acids (or low sodium soy sauce or tamari)
1-6 dry red chilies (VERY spicy & VERY optional) – cut in half (I used 6)
GARNISH – cooked rice, sesame seeds
Cook the rice.
Mince the faux meat & toss with the cornstarch.
Heat the olive oil in a large saute pan & add the rest of the ingredients – EXCEPT THE GARLIC.
Stir to combine. If using fresh green beans – add about 1/4 cup water, bring to a boil & cover for 3-5 minutes or until the green beans are cooked to your taste. Frozen beans won’t need this step but you can still add water if your sauce cooks off too much or the meat sticks to the pan too much.
When it all seems warmed through & the sauce is thick – toss in the garlic & stir for one minute. Serve with rice.