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Seitan & black bean stir-fry

Ingredients

  1. Step 1 400g can black beans , drained and rinsed
  2. Step 2 75g dark brown soft sugar
  3. Step 3 3 garlic cloves
  4. Step 4 2 tbsp soy sauce
  5. Step 5 1 tsp Chinese five-spice powder
  6. Step 6 2 tbsp rice vinegar
  7. Step 7 1 tbsp smooth peanut butter
  8. Step 8 1 red chilli , finely chopped
  9. Step 9 350g marinated seitan pieces
  10. Step 10 1 tbsp cornflour
  11. Step 11 2-3 tbsp vegetable oil
  12. Step 12 1 red pepper , sliced
  13. Step 13 300g pak choi , chopped
  14. Step 14 2 spring onions , sliced
  15. Step 15 cooked rice noodles or rice, to serve
Seitan & black bean stir-fry
Calories: 326 Carbohydrate: 37 g Protein: 22 g Fat: 8 g
Cook time: 45 minutes Prep time: 20 minutes Total time: 65 minutes Servings: 4

TAGS

Dinner Main course Supper 2 of 5-a-day Low fat Miriam Nice Seitan Stir Fry Supper Vegan Vegetarian Vitamin c

Directions

  1. Step 1 Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
  2. Step 2 Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
  3. Step 3 If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.