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


Seitan & Veggie Stir fry
Seitan & Veggie Stir fry
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Seitan & Veggie Stir fry
Seitan & Veggie Stir fry
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 1 bunch Scallions – thinly chopped
  • 2 tbsps soy sauce Dark
  • ½ ginger “ – grated
  • 2 cloves garlic – minced fine
  • ½ tsp five spice powder Chinese
  • 2 tsps soy sauce Light
  • 2/3 cup vegetable broth
  • 2 tsps corn starch
  • 4 tsps water Cold
  • to taste Salt Pepper and
Servings: serving
Instructions
  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.
Recipe Notes

 

 

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3 thoughts on “Seitan & Veggie Stir fry”

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

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