Seitan Stir-fry with Brown Rice

Instructions

1. 1

   Prepare Ingredients and Sauce

   • Pat the seitan cubes dry with a paper towel. This helps them get a better sear.
   • Chop all vegetables: cut broccoli into florets, slice the bell pepper and carrot, and trim the snap peas. Mince the garlic and grate the ginger.
   • In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, toasted sesame oil, cornstarch, water, and optional red pepper flakes. Set the sauce aside.
2. 2

   Sear the Seitan

   • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
   • Carefully add the seitan in a single layer. Cook for 2-3 minutes without stirring, until a golden-brown crust forms on the bottom.
   • Stir and continue to cook for another 2-3 minutes, until the seitan is browned on all sides. Remove from the pan and set aside on a plate.
3. 3

   Stir-fry the Vegetables

   • Add the remaining 1 tablespoon of oil to the hot pan.
   • Add the broccoli florets and sliced carrots. Stir-fry for 3-4 minutes until they are vibrant and begin to soften.
   • Add the sliced red bell pepper and snap peas. Continue to stir-fry for another 2-3 minutes. The vegetables should be crisp-tender.
   • Add the minced garlic and grated ginger to the center of the pan. Cook for 30-60 seconds, stirring constantly, until fragrant.
4. 4

   Combine and Finish

   • Return the seared seitan to the pan with the vegetables.
   • Give the sauce a quick whisk to recombine the cornstarch, then pour it over everything in the pan.
   • Stir continuously for 1-2 minutes. The sauce will bubble and thicken, coating the seitan and vegetables in a glossy glaze.
5. 5

   Garnish and Serve

   • Remove the stir-fry from the heat.
   • Garnish generously with sliced scallions and toasted sesame seeds.
   • Serve immediately over steamed rice, quinoa, or noodles for a complete meal.