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Seitan & black bean stir-fry

Seitan & black bean stir-fry

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A star rating of 4.5 out of 5.20 ratingsRate
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  • 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
HighlightNutrientUnit
kcal326
low infat8g
saturates1g
carbs37g
sugars23g
fibre7g
protein22g
salt3.08g
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Ingredients

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

Method

  • 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.

RECIPE TIPS
SEITAN
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

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A star rating of 4.5 out of 5.20 ratings
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