20-Minute Seitan & Broccoli Stir-fry
This quick and satisfying 20-minute seitan and broccoli stir-fry features chewy seitan and crisp-tender broccoli coated in a savory garlic-ginger sauce, making it an ideal weeknight meal that's bursting with flavor.
For 4 servings
Prep Seitan & Veggies: Drain seitan, pat dry, and slice into 1/4-inch thick, 2-inch long strips. Cut broccoli into bite-sized florets. Thinly slice bell pepper and half an onion. Mince garlic and grate ginger.
Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, cornstarch, water (or vegetable broth), optional brown sugar, and optional sriracha until smooth. Set aside.
Cook Seitan: Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat until shimmering. Add the seitan strips in a single layer and cook for 4-5 minutes, flipping occasionally, until golden brown and slightly crispy. Remove seitan from the wok and set aside.
Stir-fry Vegetables: Add the remaining 1 tablespoon of neutral oil to the same wok. Add broccoli florets, sliced bell pepper, and sliced onion. Stir-fry for 3-4 minutes until the broccoli is bright green and tender-crisp.
Add Aromatics: Push the vegetables to one side of the wok, add minced garlic and grated ginger to the empty space. Cook for 30 seconds until fragrant, then toss with the vegetables.
Combine & Sauce: Return the cooked seitan to the wok with the vegetables. Give the prepared sauce a quick whisk again (cornstarch settles) and pour it over the seitan and vegetables.
Thicken & Serve: Stir continuously for 1-2 minutes as the sauce thickens and coats everything evenly. Remove from heat immediately once thickened.
Serve: Serve hot over steamed rice or noodles, garnished with toasted sesame seeds if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1High Heat is Key: For a proper stir-fry, ensure your wok or skillet is very hot before adding ingredients. This helps achieve a nice sear and keeps vegetables crisp-tender.
- 2Don't Crowd the Pan: Cook the seitan in batches if necessary to avoid overcrowding, which steams rather than browns. This ensures a crispy texture.
- 3Prep Ahead: Have all your ingredients chopped, measured, and the sauce mixed before you start cooking. Stir-frying is very fast, so you won't have time to prep mid-cook.
- 4Adjust Sauce Thickness: If the sauce is too thick, add a tablespoon of water or broth. If it's too thin, you can quickly mix a tiny bit more cornstarch with water and add it, stirring constantly.
Adapt it for your goals.
Spicy Kick
Add sliced fresh chilies (like bird's eye or serrano) with the garlic and ginger, or increase the amount of sriracha/chili garlic sauce in the sauce for extra heat.
Different VeggiesDifferent Veggies
Substitute or add other quick-cooking vegetables like snap peas, thinly sliced carrots, mushrooms, baby corn, or water chestnuts for variety.
Gluten Free OptionGluten-Free Option
Replace seitan with pan-fried tofu or tempeh, and use tamari instead of soy sauce for a delicious gluten-free alternative.
Why this is on our healthy list.
High in Plant-Based Protein
Seitan is an excellent source of protein, essential for muscle repair, growth, and satiety, making this a fulfilling vegan meal.
Rich in Vitamins and Fiber
Broccoli is packed with Vitamin C, Vitamin K, and dietary fiber, supporting immune health, bone health, and digestive regularity.
Low in Saturated Fat
As a plant-based dish, it's naturally low in saturated fat and cholesterol, contributing to heart health and overall well-being.
Frequently asked questions
While best enjoyed fresh for optimal texture, you can prepare the seitan and sauce components ahead. Reheat gently in a wok or microwave, but the vegetables might lose some crispness.
