Seitan & black bean stir-fry

2 of 5-a-day low fat seitan stir fry supper vegan vegetarian vitamin c

N/A

Source

Ingredients

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

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

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. 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.