Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2 people
- 8 ounces seitan
- 1 Tablespoon Rice Wine
- 1 teaspoon Dark Soy Sauce
- 1 teaspoon Cornstarch
- 2 cloves garlic sliced
- 1 Tablespoon ginger rough chop
- 1/2 Cup Onion
- 1/2 Cup Red Bell Pepper
- 1 Cup broccolini
- 1.5 Tablespoons Peanut Oil
- 1 pinch Sea Salt
- 1 teaspoon Soy Sauce
- 1/2 teaspoon Sesame Oil
Prep the veggies
For the broccolini separate the tops from the stems. Any thick stems cut in half lengthwise.
Cut the bell pepper and onion into strips.
Slice the mushrooms and garlic.
Give the ginger a rough chop.
Marinate the Seitan
Add the rice wine and mix.
Add the dark soy sauce and mix.
Add the cornstarch and mix
Blanch the Broccolini
To a pot of boiling water add the broccolini stems and cook for forty five seconds to one minute.
Add the tops and cook for one more minute.
Drain into a colander and rinse with cold water. Or place into an ice bath.
Time to cook
Get everything ready and close by
To a hot pan add one and a half Tablespoons of peanut oil. To the oil add the ginger and garlic.
When you can smell garlic and ginger (approximately 30 seconds later) add your mushrooms, onion and bell pepper.
After one minute add the seitan and broccolini stems. Add a pinch of sea salt.
After three minutes add the broccolini tops and add one teaspoon of soy sauce.
After three minutes add half a teaspoon of toasted sesame oil. Cook for one more minute and its ready to serve.
Calories: 319kcal | Carbohydrates: 22g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Sodium: 777mg | Potassium: 137mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2665IU | Vitamin C: 129.4mg | Calcium: 75mg | Iron: 2.3mg