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Seitan and Veggie Stir Fry 🥡
A very basic stir fry using seitan and Vegetables.
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Prep Time:
20
minutes
minutes
Cook Time:
15
minutes
minutes
Course:
Main Dish
Cuisine:
Chinese
Keyword:
Gout Friendly, seitan, Vegan
Servings:
2
people
Calories:
319
kcal
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:
319
kcal
|
Carbohydrates:
22
g
|
Protein:
28
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Sodium:
777
mg
|
Potassium:
137
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
2665
IU
|
Vitamin C:
129.4
mg
|
Calcium:
75
mg
|
Iron:
2.3
mg
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@james_strange_eats
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