Hi cuties! How are you? The past week has been long and busy and I was working yesterday, so I wanted to make something delicious but really easy and quick: a colleague told me her husband was going to make a stir fry for their dinner and thought that was going a brilliant idea for my special Saturday night dinner. So here we go, I found this Vegan Chinese Seitan and Vegetables Stir Fry by TheSpruceEats. I also had to use some tofu and used it instead of the seitan.
- 3/4 cup vegetable broth
- 4 tablespoons soy sauce, divided
- 3 tablespoons sesame oil, divided
- 3 tablespoons hoisin sauce
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 cup seitan, chopped into 1-inch pieces
- 2 green onions, chopped
- 1 red or yellow bell pepper, seeded and chopped
- 1 cup broccoli, cut into florets
- Cooked rice, or noodles, for serving
- In a small saucepan, whisk together the vegetable broth, 2 tablespoons soy sauce, 1 tablespoon sesame oil, hoisin sauce, sugar, cornstarch, rice vinegar, garlic, and ginger over medium heat.
- Simmer just until the mixture begins to thicken, about 5 minutes or so, then remove from heat and set aside.
- In a large wok or skillet, stir-fry seitan in remaining 2 tablespoons sesame oil and remaining 2 tablespoons soy sauce until lightly browned, about 3 minutes.
- Add the onions, pepper, and broccoli and stir-fry 2 to 3 minutes longer.
- Add the prepared stir-fry sauce mixture to the stir-fry and combine well, allowing to cook 2 to 3 minutes more, until broccoli is done.
- Serve your Chinese vegetable stir-fry over plain steamed white rice or cooked noodles, if you like, or your favorite whole grain, such as quinoa or even Israeli couscous.
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