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Seitan and Mixed Vegetable Stir-Fry
Created by: Howcan Team
Ingredients
- 1 cup of seitan, sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of cornstarch
- 1 tablespoon of vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup of broccoli florets
- 1 cup of snap peas
- 3 cloves of garlic, minced
- 1 teaspoon of fresh ginger, grated
- 1/4 cup of vegetable broth
- 2 green onions, chopped
- Cooked rice or noodles, for serving
Instructions
- In a small bowl, mix the sliced seitan with 1 tablespoon of soy sauce, 1/2 tablespoon of sesame oil, and cornstarch. Set aside to marinate for 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated seitan and stir-fry for 3-4 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1/2 tablespoon of sesame oil and sauté the garlic and ginger for 1 minute.
- Add the sliced bell peppers, broccoli, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the seitan to the skillet and pour in the vegetable broth and remaining 1 tablespoon of soy sauce. Stir-fry for an additional 2-3 minutes until everything is heated through.
- Sprinkle with chopped green onions and serve the stir-fry over cooked rice or noodles. Enjoy!
Seitan, a popular meat substitute made from wheat gluten, has been a staple in Asian cuisine for centuries. The mixed vegetable stir-fry, a colorful and flavorful dish, has its roots in Chinese culinary traditions. This dish gained popularity in the West as a healthy and delicious vegetarian option. Renowned chefs like Martin Yan and Ming Tsai have popularized this dish in their restaurants, showcasing the versatility of seitan and the vibrant flavors of stir-fried vegetables. Today, the best versions of this dish can be found in authentic Chinese restaurants, where the key lies in the perfect balance of seitan's meaty texture and the crispness of fresh, seasonal vegetables.
30 min
4
300 calories
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