The BBC Good Food logo
Seitan & black bean stir-fry

Seitan & black bean stir-fry

A star rating of 4.5 out of 5.21 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegan
  • Vegetarian
Nutrition: per serving
low infat8g


For the sauce

  • 400g can black beans , drained and rinsed
  • 75g dark brown soft sugar
  • 3 garlic cloves
  • 2 tbsp soy sauce
  • 1 tsp Chinese five-spice powder
  • 2 tbsp rice vinegar
  • 1 tbsp smooth peanut butter
  • 1 red chilli , finely chopped

For the stir-fry

  • 350g marinated seitan pieces
  • 1 tbsp cornflour
  • 2-3 tbsp vegetable oil
  • 1 red pepper , sliced
  • 300g pak choi , chopped
  • 2 spring onions , sliced
  • cooked rice noodles or rice, to serve


  • STEP 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.

  • STEP 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.

  • STEP 3

    If the wok is dry at this stage, add 1 tsp vegetable oil. 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.


Seitan is a meat substitute made from wheat gluten. It's made by creating a simple dough which is then put through a process of rinsing in water repeatedly to remove the starch but keep the gluten. It's often used as a meat-free alternative in Japanese and Chinese dishes.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.21 ratings

Sponsored content