Vegan Chinese Seitan Stir-fry

5 from 3 votes

Wondering what to do with seitan ? Try making this quick & healthy vegan Chinese seitan stir-fry ! It is packed full of flavors & super satisfying to have.

Course Main Course, Side Dish

Cuisine Chinese

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 223kcal

Author Meesha

Ingredients

For the stir-fry sauce

2 tablespoons soy sauce or tamari
1 tablespoon shaoxing wine ( or dry sherry )
2 teaspoons sesame oil
2 teaspoons maple syrup
2 teaspoons corn starch
½ tablespoon dark soy sauce ( optional )

For the stir-fry

1 portion homemade seitan ( or about 14 oz store-bought seitan )
1 medium red onion chopped
4 cloves garlic minced
1 head broccoli cut into florets
1 medium red pepper sliced
1 medium carrot sliced

Instructions

Make the sauce by combining everything needed. Mix well.
Heat up a large non-stick pan / wok. Heat up 1 tablespoon neutral oil of choice.
When the pan is heated up, add in the seitan and cook until it is nicely browned and crispy at the edges, about 4-5 minutes. Remove and set aside.
Heat up another ½ tablespoon of oil in the pan and add the onion and saute for 3-4 minutes, or until translucent. Then, stir in the garlic and cook for another 1-2 minutes, or until fragrant.
Now, add in the broccoli, carrot and red bell pepper. Cook for 4-5 minutes until veggies have softened, stirring frequently. Add a splash of water if the veggies are sticking to the bottom of the pan.
Lastly, add the seitan back to the pan together with the stir-fry sauce. Toss until the sauce is evenly distributed. Serve your seitan stir-fry with some rice and enjoy while hot !

Notes

To make this recipe oil-free, omit the sesame oil in the stir-fry sauce and pan fry the seitan in a good non-stick pan without oil. Also, use ¼ cup of veggie broth to saute instead of oil.
If you are allergic to gluten, swap the seitan with 1 block of tofu or 2 cans of drained and rinsed chickpeas.
Feel free to use any veggies that you have on hand ! Some other veggies that goes well with this seitan stir-fry are cauliflower, mushrooms, snow peas and baby corn. You can also use frozen vegetable mix instead.
Store leftovers in the fridge for 2-3 days.
This Chinese stir-fry is actually freezable and will keep well in the freezer for a month. To do so, let it cool down before portioning it up into sealed, freezer-friendly containers. It is now ready to be freeze.

To reheat, let it thaw in the fridge overnight. Then, reheat it in a pan, adding a splash of water if the mixture is getting too dry. Alternatively, simply reheat it in the microwave.

Nutrition