Cook's Hideout: Seitan & Veggie Stir fry

October 13, 2008

Seitan & Veggie Stir fry

This is a adaptation of Beef & Broccoli stir fry from my cookshelf Chinese cookbook.

Seitan – 8 oz. drained and thinly sliced
Scallions – 1 bunch, thinly chopped
Mixed Vegetables – 2 cups (I used frozen broccoli stir fry vegetables; good options would be broccoli, carrots, mushrooms, water chestnuts, baby corn, snow peas etc)
Dark soy sauce – 2 tbsp
Ginger – ½“ piece, grated
Garlic – 2 cloves, minced fine
Chinese five spice powder – ½ tsp
Light soy sauce – 2 tsp
Vegetable broth – 2/3 cup
Corn starch – 2 tsp
Cold Water – 4 tsp
Salt and Pepper – to taste

  • Whisk dark soy sauce, ginger & garlic, Chinese spice powder in a small bowl. Add it to the seitan and toss till all the pieces are coated evenly. Cover and refrigerate for at least 1 hour.
  • Heat 1 tbsp oil in a wok or large sauté pan, add the marinated seitan and sauté until browned all over. Remove and keep aside.
  • Heat 2 tsp oil, add the veggies and sauté 8-10 minutes on medium-high flame, stirring occasionally, until the veggie are tender. Return seitan to the pan.
  • Stir in broth and light soy sauce. Whisk corn starch and water in a small bowl, stir this into the veggies. Bring to a boil and simmer for 2-3 minutes until the sauce thickens.
  • Season with salt and pepper. Serve over rice or noodles.


  1. Great to se so many vegan recipes here..

  2. That beef substitution suits my preferences perfectly...i have never used the chinese 5 spice powder...was wondering what the ingredients are...

  3. Good one Pavani. I remember I bookmarked a seitan recipe before.. Looks delicious.


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