5 shiitake mushrooms or button mushrooms (sliced bite size)
4 ounces baby spinach
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
1/2 tablespoon cornstarch
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.
This Seitan and Vegetable Stir Fry Recipe is:
High in selenium
High in vitamin A
Very high in vitamin C
High in protein
Keywords: recipe, vegan, plant based, vegetarian, Asia