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Spicy Asian Seitan Stir Fry

April 30, 2010

I made this for our vegan/vegetarian class last night and it was suprisingly wonderful meat! It’s actually made of seitan, a wheat protein containing 14gm of protein per serving! It also contains soy. The seitan was marinated in a delicious terikayi sauce during the day before being added to the stir fry. Doing this just made the recipe go crazy with delicious flavor.

One other benefit of this meal? We’ve been asked to eat more fruits and vegetables, and for some this can be hard. This meal adds in those fruits and vegetables without compromising taste.

In fact, those that weren’t vegan even enjoyed this meal. And I love that it only had 171 calories in it!!

this recipe came straight from the April 2010 Sunflower Market magazine.

INGREDIENTS

1 tbsp black bean garlic sauce

1 tbsp distilled vinegar

1 1/2 tbsp canola or olive oil

2 serrano chile peppers, cut into 1/8 inch slices (optional)

2 tsp minced garlic

1 tbsp ginger

1 8 oz pkg Asian style marinated seitan, patted dry and cut into 1/2 inch strips or pieces. (If you can’t find Asian style seitan, marinate your seitan overnight in your favorite teriyaki sauce. Drain extra marinade from bag, then pat seitan dry).

3/4 lb fresh green beans, ends trimmed

1 medium red bell pepper, cut into 1/2 inch strips

(Although the recipe doesn’t call for it, you can substitute broccoli, green bell pepper and other vegetables if you would like).

DIRECTIONS

In a small bowl, stir together the black bean garlic sauce and vinegar. Set aside for later use.

Heat a wide skillet or wok to medium high heat. Add oil, garlic, and ginger. Stir and cook for 30 seconds. Add the seitan and green beans. Cook for 1 minute. Add 3 tbsp of water to the pan, then cover and allow mixture to steam for approximately 4 minutes. Stir occasionally and until beans are barely tender. If needed, add additional tablespoons of water to prevent the food from burning.

Add the red bell pepper and another tablespoon of water. Cook, stirring occasionally until all the water has been absorbed. (Approximately 1-2 minutes). Stir in the black bean garlic sauce mixture, then cook an additional minute and serve.

If making the really spicy mixture, add the serrano peppers with the red bell pepper. You can also wait, serve up the milder version, then add the serrano peppers to the pan and cook for a minute until tender. Then serve the spicy version.

Makes 4 servings: Per serving: 171 calories, 34% fat calories, 7g fat, 1g saturated fat, 0 mg chol, 15g protein, 15g carbs, 4g fiber, 484mg sodium.

Spicy Seitan Stir-Fry

Picture courtesy of vegalicious

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3 Comments leave one →
  1. April 30, 2010 8:53 pm

    ooh sounds delish…AND a pretty picture!

  2. May 1, 2010 4:19 pm

    This looks so yummy!!! Happy SITS Saturday Sharefest

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