Seitan & black bean stir-fry

Seitan & black bean stir-fry. Raw garlic, you can use spring onion, Sliced, Seitan.

Miriam Nice

20 + 25 min · 4

Ingredients

• 9 g Raw garlic
• 120 g you can use spring onion, Sliced
• 350 g Seitan
• 180 g Sliced
• 3 g Finely chopped
• 400 g Drained and rinsed
• 300 g or pak choi, chopped
• 600 g To serve
• 10 g Cornstarch
• 75 g Brown sugar
• 20 g Soy sauce
• 5 g You can use Chinese five-spice powder
• 20 g Rice vinegar
• 15 g Peanut butter
• 25 g Olive oil
• 50 g For the sauce

Preparation

1. To make the sauce, blend half the black beans with the sugar, garlic, soy sauce, five-spice powder, vinegar, peanut butter, chilli and 50 ml of water. Season to taste, then heat gently in a saucepan for about 5 minutes, until thick and glossy.
2. Drain and dry the seitan. Toss with the cornstarch. Heat 20 g olive oil in a wok and stir-fry the seitan for about 5 minutes, in batches if necessary, until golden. Set aside and reserve the remaining 5 g oil for the vegetables.
3. Heat the remaining 5 g olive oil in the wok. Add the peppers, remaining beans, Chinese cabbage and onion. Stir-fry for 3–4 minutes, return the seitan and add the sauce. Simmer for 1 minute and serve with the cooked wild rice.