Seitan and Vegetable Stir-Fry with Black Bean-Garlic Sauce

Name: Seitan and Vegetable Stir-Fry with Black Bean-Garlic Sauce
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: Cornstarch, 2 teaspoons; Canola oil, 2 tablespoons; Seitan, ½ lb (250 g), drained and thinly sliced; Black bean-garlic sauce, 3 tablespoons; Chinese rice wine or dry sherry, 2 tablespoons; Small red bell pepper, 1, seeded and sliced; Baby bok choy, 2 large heads, white stems cut into 1-inch (2.5-cm) slices, greens left whole; Fresh ginger, 1 tablespoon finely chopped; Steamed rice, for serving; Shiitake mushrooms, 1½ cups (4 oz/125 g), stems discarded and caps sliced; Soy sauce, 1 tablespoon

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

You can throw this easy and authentic-tasting stir-fry together in minutes. Chewy seitan takes the place of meat, and umami-rich black bean-garlic sauce makes a quick, deeply flavorful seasoning sauce.

Ingredients

Black bean-garlic sauce, 3 tablespoons
Chinese rice wine or dry sherry, 2 tablespoons

Asia
China
Main course
Dinner
Spring
Vegan

Method

In a small bowl, whisk together the black bean-garlic sauce, rice wine, soy sauce, cornstarch, and 2 tablespoons water; set aside.
In a wok or large frying pan, warm 1 tablespoon of the oil over high heat. When the oil is nearly smoking, add the seitan and stir-fry until it is lightly seared around the edges, 1 minute. Transfer to a bowl; set aside. Reduce the