Vegan Seitan Stir-Fry

Instructions

1. Step 1

   Arrange the seitan, broccoli, bell pepper, carrot, onion, garlic, and ginger on the cutting board in their stated prepared forms, using the chef's knife where needed.

   Cookware: Chef Knife — prep, cutting board — prep surface

2. Step 2

   Heat the wok over medium-high heat, add 15.0 ml vegetable oil and the seitan, and sear for 5 minutes, tossing with the wok spatula until browned on several sides. Transfer the seared seitan to the mixing bowl.

   Timer: 5 min (scalable)

   Ingredients used: 450.0 gr Seitan, 15.0 ml Vegetable Oil

   Cookware: mixing bowl — holding, wok — medium-high heat, Wok Spatula — tossing

3. Step 3

   Add the remaining 15.0 ml vegetable oil to the wok, then add the broccoli, bell pepper, carrot, and onion. Stir-fry over high heat for 6 minutes until the vegetables are brightly colored and tender-crisp, stirring constantly with the wok spatula.

   Timer: 6 min (scalable)

   Ingredients used: 180.0 gr Bell Pepper, 250.0 gr Broccoli, 150.0 gr Carrot, 150.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: wok — high heat, Wok Spatula — stirring

4. Step 4

   Add the garlic and ginger to the wok and stir-fry for 1 minute until fragrant. Add the soy sauce and rice vinegar, then toss for 2 minutes until the sauce lightly coats the vegetables.

   Timer: 3 min (scalable)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 15.0 ml Rice Vinegar, 45.0 ml Soy Sauce

   Cookware: wok — medium-high heat, Wok Spatula — tossing

5. Step 5

   Return the seitan from the mixing bowl to the wok and toss for 2 minutes until hot and evenly coated. Remove the wok from the heat, add the sesame oil and salt, and toss with the wok spatula until glossy and well combined.

   Ingredients used: 2.0 gr Salt, 10.0 ml Sesame Oil

   Cookware: mixing bowl — holding, wok — medium-high heat, then off heat, Wok Spatula — tossing