For the sauce
- 400g can black beans, drained and rinsed
- 75g dark brown soft sugar
- 3 garlic cloves
- 2 tbsp soy sauce
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 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
This member of the cabbage family has a number of different names, including bok choy, horse…
- 2 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 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.
SeitanSeitan 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.