Seitan and Veggie Stir Fry

A very basic stir fry using seitan and Vegetables.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Main Dish
Cuisine: Chinese
Keyword: Gout Friendly, seitan, Vegan
Servings: 2 people
Calories: 319kcal
Author: James Strange

Ingredients

  • 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

Instructions

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.

Nutrition

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
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