Seitan Stir-fry

Name: Seitan Stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 300 g seitan (drained, sliced into thin strips); 200 g broccoli (cut into small florets); 1 pcs red bell pepper (medium, sliced into strips); 1 pcs carrot (medium, julienned); 100 g snap peas (ends trimmed); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 3 tbsp soy sauce; 3 tbsp water (for sauce); 1 tbsp cornstarch; 1 tsp sesame oil; 1 tbsp rice vinegar; 2 tbsp vegetable oil; 1 pinch salt; 1 pinch black pepper; 2 pcs green onion (sliced, for garnish); 1 tsp sesame seeds (toasted, for garnish)

RATING

4.4/5(38)

TASTE SCORE

8/10

Chewy, savory strips of seitan tossed with crisp, colorful vegetables in a glossy, garlicky stir-fry sauce. This quick, high-protein vegan dish comes together in under 30 minutes and tastes even better than takeout. Perfect for busy weeknights served over steamed rice.

PREP

15m

COOK

10m

SERVES

1 CUP

240 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Prepare the stir-fry sauce.
1.In a small bowl, whisk together soy sauce, water, cornstarch, rice vinegar, salt, and black pepper until cornstarch dissolves completely.
2.Set the sauce aside near the stove.
prep · ~5 min
Prep all vegetables and seitan.
1.Slice seitan into thin strips about 0.25-inch thick.
2.Cut broccoli into small florets, slice bell pepper into strips, julienne the carrot, and trim snap peas.
3.Mince garlic and grate ginger. Keep everything ready by the stove — stir-frying moves fast.
fry · ~5 min
Sear the seitan strips.
1.Heat 1 tablespoon vegetable oil in a wok over medium-high heat until shimmering.
2.Add seitan strips in a single layer and cook without moving for 2 minutes until golden on the bottom.
3.Flip and sear the other side for another 2 minutes. Transfer to a plate.
fry · ~5 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tablespoon oil to the wok.
2.Add garlic and ginger, stir-frying for 15 seconds until fragrant.
3.Add broccoli, carrot, and snap peas. Stir-fry for 3 minutes until crisp-tender.
4.Add bell pepper and stir-fry 1 more minute.
fry · ~2 min
Combine everything with the sauce.
1.Return seitan to the wok. Give the sauce a quick stir and pour it over.
2.Toss everything together for 1-2 minutes until the sauce thickens and coats all pieces evenly.
3.Turn off the heat and drizzle sesame oil over the top. Toss once more.
TIPIf the sauce thickens too fast, add a splash of water. It should cling to the seitan and vegetables, not be gloopy.
serve · ~1 min
Garnish and serve immediately.
1.Transfer to a serving platter and scatter sliced green onions and toasted sesame seeds on top.
2.Serve hot over steamed rice or noodles.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Press seitan strips dry with paper towels before searing for a better golden crust.
2
Cook seitan undisturbed for 2 minutes per side to develop a flavorful browning.
3
Have all veggies prepped and sauce whisked before you start cooking — stir-frying goes fast.
4
Add bell pepper later than firmer veggies to keep its crunch and bright color.
5
Stir the sauce again just before pouring, as cornstarch settles quickly.
6
To reheat leftovers, use a hot wok or skillet to revive texture instead of microwaving.

RECIPE VARIATIONS