I’ve always heard about the many things you can make with seitan. I just never got around to making anything until recently. It’s fairly easy to make a stir fry, so that’s just what I did using a couple summer veggies.
Seitan Stir Fry
Serves 5+ (w/ white rice)
-2 8 oz. packages of seitan strips
-2 tsp light soy sauce
-1 tbsp shaoxing
-2 tbsp light soy sauce
-1 lb baby portobella mushrooms, sliced
-1 med zucchini, med – large dice
-1 med yellow zucchini, med – large dice
-2 large green bell peppers, large dice
-1/4 lb sugar snap peas
-3 scallions, greens only, sliced at steep angle
-1″ piece of ginger, minced
-2 cloves garlic, minced
-1/4 c. peanut oil, plus more for sauteing
Marinate seitan in bowl with 2 tsp of light (or regular) soy sauce.
Heat wok to high heat. Add 1/4 c of peanut oil. Just when it starts to smoke, add seitan and quickly add 1 tbsp of shaoxing and 2 tbsp of light soy sauce. Stir fry for 3 minutes then remove seitan and set aside.
Add a couple more tbsp of peanut oil to wok. Add the mushrooms and stir fry until the water has cooked out. Set aside.
Add peanut oil. Stir fry zucchini, pepper, and peas for about 2-3 minutes. Set aside.
Add peanut oil. Stir fry garlic and ginger quickly, not allowing it to burn. Add all ingredients that you set aside. Stir fry for 5 minutes.
Serve with white rice.
My apologies if this is very, “saute then remove, saute then remove.” I just couldn’t fit all the ingredients in the wok at once. If you are using less veggies you can probably combine a lot of the steps.