Vegan Chinese Seitan Stir-fry
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.
Servings 4 people
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
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 !
- 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.
Calories: 223kcal | Carbohydrates: 23g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Sodium: 1000mg | Potassium: 623mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1879IU | Vitamin C: 177mg | Calcium: 91mg | Iron: 3mg