Ingredients (Serves 2-3)
For the stir-fry:
- 1 tbsp sesame oil or vegetable oil
- 1 package (8 oz) seitan, sliced into bite-sized pieces
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 medium bell pepper (any color), sliced
- 1 medium carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 1/2 cup snap peas
- 1/2 cup canned black beans, rinsed and drained
For the sauce:
- 3 tbsp black bean sauce (store-bought or homemade)
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp maple syrup or sugar
- 1/2 tsp chili paste or sriracha (optional, for heat)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Optional toppings:
- Sesame seeds
- Sliced green onions
- Chili flakes
For serving:
- Steamed rice, quinoa, or noodles
Instructions
- Prepare the sauce:
- In a small bowl, whisk together black bean sauce, soy sauce, rice vinegar, maple syrup, and chili paste (if using). Set aside.
- Cook the seitan:
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the seitan and cook for 3-4 minutes until browned and slightly crispy. Remove from the pan and set aside.
- Stir-fry the vegetables:
- In the same pan, add more oil if needed. Stir-fry the onion, garlic, and ginger for 1-2 minutes until fragrant.
- Add the bell pepper, carrot, broccoli, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Combine and sauce:
- Return the seitan to the pan and add the black beans.
- Pour the sauce over the stir-fry and toss to coat.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats everything.
- Serve:
- Serve hot over steamed rice, quinoa, or noodles. Garnish with sesame seeds, green onions, or chili flakes.
This dish is a flavorful mix of protein and veggies, perfect for busy weeknights. Let me know how it turns out or if you’d like tips for customizing it! 🍲✨
