Description
You won’t miss the meat in this savory, smoky and protein loaded Seitan and Vegetable Stir Fry Recipe. Healthy, delicious and on the table in 20 minutes!
Ingredients
Scale
- 1 tablespoon canola oil
- 2 cloves garlic (minced)
- 8 ounces seitan (sliced into bite size pieces)
- 1 small onion (thinly sliced into half moons)
- 1 red bell pepper (sliced into strips)
- 5 shiitake mushrooms or button mushrooms (sliced bite size)
- 4 ounces baby spinach
Sauce
- 1/4 cup vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon shaoxing wine or dry sherry
- 2 teaspoons rice vinegar
- 1 teaspoon granulated sugar
- 2 teaspoons sesame oil
- 1 1/2 teaspoons cornstarch
Instructions
- Put all the ingredients for the sauce into a tupperware container and seal. Shake well until cornstarch has dissolved and set aside. You might need to break up the lumps by squashing them with a spoon.
- In a large pan over medium high heat, add canola oil. When the oil is hot, add garlic and seitan and cook for 4-5 minutes, until seitan is golden brown.
- Add onion, red bell pepper and shiitake mushrooms and cook for 4-5 minutes, until vegetables are tender but still yielding a crunch.
- Add spinach and cook for 1 minute.
- Shake the tupperware container with the sauce and pour into the pan. Stir well and cook for 1 minute.
- Turn the heat off and serve with rice.
Notes
This Seitan and Vegetable Stir Fry Recipe is:
High in selenium
High in vitamin A
Very high in vitamin C
High in protein
No cholesterol
Nutrition
- Serving Size:
- Calories: 356
- Sugar: 9.2 g
- Sodium: 612.8 mg
- Fat: 15.4 g
- Saturated Fat: 2.3 g
- Carbohydrates: 31.4 g
- Fiber: 13 g
- Protein: 25.1 g
- Cholesterol: 0 mg
