Seitan & Veggie Stir fry

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

Seitan & Veggie Stir fry

Summary

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  • Coursemain course
  • Cuisineamerican
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

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

Steps

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Season with salt and pepper. Serve over rice or noodles.
Seitan & Veggie Stir fry
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