Vegan Seitan Stir-Fry

Instructions

1. Step 1

   Whisk the soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, and water in a bowl until smooth.

   Ingredients used: 12.0 gr Cornstarch, 15.0 ml Maple Syrup, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 120.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Heat the wok over high heat. Add 1 tbsp (15 ml) vegetable oil, then stir-fry the seitan until browned at the edges; transfer it to a plate.

   Timer: 4 min (fixed)

   Ingredients used: 400.0 gr Seitan, 15.0 ml Vegetable Oil

   Cookware: plate, spatula, wok

3. Step 3

   Return the wok to high heat and add the remaining 1 tbsp (15 ml) vegetable oil. Stir-fry the onion, carrot, and broccoli until the vegetables begin to soften.

   Timer: 4 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 150.0 gr Carrot, 1.0 piece Onion, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Add the red bell pepper, garlic, and ginger. Stir-fry until fragrant and the pepper is crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 1.0 piece Red Bell Pepper

   Cookware: spatula, wok

5. Step 5

   Return the seitan to the wok. Whisk the prepared sauce, pour it in, and toss until it bubbles and thickly coats the stir-fry.

   Timer: 3 min (fixed)

   Cookware: mixing bowl, spatula, whisk, wok

6. Step 6

   Remove the wok from the heat, then fold in the scallions and sesame seeds. Serve immediately.

   Ingredients used: 3.0 piece Scallion, 10.0 gr Sesame Seed

   Cookware: spatula, wok