Seitan & black bean stir-fry

Seitan & black bean stir-fry

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 20 mins Cook: 25 mins


Serves 4

This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Seitan, peanut butter and a mix of veggies is a winning combination

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal326
  • fat8g
  • saturates1g
  • carbs37g
  • sugars23g
  • fibre7g
  • protein22g
  • salt3.08g
Save to My Good Food
Please sign in or register to save recipes.


    For the sauce

    • 400g can black beans, drained and rinsed
    • 75g dark brown soft sugar
    • 3 garlic cloves
    • 2 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tsp Chinese five-spice powder
    • 2 tbsp rice vinegar
    • 1 tbsp smooth peanut butter

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • 1 red chilli, finely chopped

    For the stir-fry

    • 350g jar marinated seitan pieces (we used Biona)



      Seitan (or wheat gluten) is pure

    • 1 tbsp cornflour
    • 2-3 tbsp vegetable oil
    • 1 red pepper, sliced
    • 300g pak choi, chopped
      Pak choi

      Pak choi


      This member of the cabbage family has a number of different names, including…

    • 2 spring onions, sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • cooked rice noodles or rice, to serve


    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. 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. 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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    11th Nov, 2019
    This was lovely and fairly easy. We hadn't had seitan before and we really liked it. However, on batch cooking the seitan coated in cornflour I tasted some just-done pieces and they were lovely all crispy. Once they'd been back in the wok later with the sauce they lost that crispyness. Next time I will hold them back until the very end and just add on top and lightly mix before serving.
    EddieGaming's picture
    2nd Mar, 2019
    Shallots mentioned in method but not in the list of ingredients?!
    koolk_2009's picture
    30th Aug, 2018
    Didn't think this would actually taste like black bean sauce, but it did! Couldn't find any seitan in the local supermarket so used tofu which was lovely. Might use less sugar next time as it was quite sweet.
    Irish Zan
    20th Apr, 2017
    Really tasty meal! When I measured out the sugar I was slightly shocked by the amount so I halved that and still was really tasty. Switched out the seitan for tofu also, was very nice. Boyfriend loved it too, will make again.
    2nd Jan, 2018
    I tried this recipe with all the sugar and it was definitely much too sweet! Next time I will halve the sugar and maybe add miso paste for a bit of extra umami. I swapped the seitan for tofu too, worked well..
    23rd Jun, 2017
    erm....what shallots?
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?