Dinner · Chinese · 15 min
Seitan Stir-Fry with Black Bean Sauce and Brown Rice
- Calories
- 866
- Protein
- 52g
- Carbs
- 103g
- Fat
- 28g
Ingredients
- 8 oz (227 g) Seitan, cut into 1-inch pieces
- 1 cup (195 g) Brown rice, cooked
- 1 cup (91 g) Broccoli florets
- 0.5 cup (75 g) Red bell pepper, thinly sliced
- 2 tbsp (10 g) Scallions, chopped
- 2 cloves (6 g) Garlic, minced
- 1 tsp (2 g) Ginger, grated
- 2 tbsp (30 ml) Low-sodium soy sauce
- 1.5 tbsp (25 g) Black bean sauce
- 1 tsp (5 ml) Rice vinegar
- 1 tsp (5 ml) Sesame oil
- 1 tsp (3 g) Cornstarch
- 2 tbsp (30 ml) Water
- 1 tbsp (15 ml) Neutral oil (e.g., canola or grapeseed)
Method
- 01Prepare the sauce: In a small bowl, whisk together the soy sauce, black bean sauce, rice vinegar, and sesame oil. Set aside.
- 02In another small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
- 03Heat 1 tablespoon of neutral oil in a wok or large skillet over medium-high heat until shimmering.
- 04Add the seitan pieces and stir-fry until lightly browned and slightly crispy, about 5-7 minutes. Remove from the wok and set aside.
- 05Add the broccoli florets and red bell pepper to the hot wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- 06Add the minced garlic and grated ginger to the wok and stir-fry for 30 seconds until fragrant.
- 07Return the seitan to the wok. Pour the prepared sauce over the ingredients.
- 08Stir the cornstarch slurry and add it to the wok. Stir continuously until the sauce thickens and coats the seitan and vegetables, about 1-2 minutes.
- 09Stir in most of the chopped scallions, reserving some for garnish.
- 10Serve the seitan stir-fry immediately over cooked brown rice, garnished with the remaining scallions.
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