- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 326
- Fat Content: 8g
- Saturated Fat Content: 1g
- Carbohydrate Content: 37g
- Sugar Content: 23g
- Fiber Content: 7g
- Protein Content: 22g
- Sodium Content: 3.08g
Seitan & black bean stir-fry
- black-beans - 400g can black beans, drained and rinsed
- dark-brown-soft-sugar - 75g dark brown soft sugar
- garlic-cloves - 3 garlic cloves
- soy-sauce - 2 tbsp soy sauce
- chinese-five-spice-powder - 1 tsp Chinese five-spice powder
- rice-vinegar - 2 tbsp rice vinegar
- peanut-butter - 1 tbsp smooth peanut butter
- red-chilli - 1 red chilli, finely chopped
- seitan - 350g jar marinated seitan pieces (we used Biona)
- cornflour - 1 tbsp cornflour
- vegetable-oil - 2-3 tbsp vegetable oil
- red-pepper - 1 red pepper, sliced
- pak-choi - 300g pak choi, chopped
- spring-onion - 2 spring onions, sliced
- rice-noodles - cooked rice noodles or rice, to serve
- 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.
- 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.
- If the wok is dry at this stage, add 1 tsp vegetable oil. Add the shallots and stir-fry until soft. 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.
Vegetarian stir-fry recipe for 4 people, takes only 25 mins; recipe has black beans, dark brown soft sugar, garlic cloves, soy sauce, chinese five-spice powder, rice vinegar, peanut butter, red chilli, seitan, cornflour, vegetable oil, red pepper, pak choi, spring onion and rice noodles.