Vegan

Serving Size: 3

Cooking/Prep Time: approx 30mins

INGREDIENTS

1 packet Suzy Spoon’s Shredded Seitan 400g 3 cups of mixed vegetables such as broccoli, asparagus, capsicum, mushrooms, carrots

½ teaspoon sesame seeds (optional)

SAUCE

¼ Cup soy sauce

½ Cup water

2 teaspoons minced garlic

2 teaspoons minced ginger

3 tablespoons of brown rice syrup

1 teaspoon sesame oil

1 tablespoon cornstarch

SEITAN TERIYAKI STIR FRY

METHOD

SAUCE

Place the soy sauce, water, garlic, ginger, brown rice syrup, and sesame oil in a small pot over medium heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil. Add 2 tablespoons of cold water to cornstarch and mix until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

STIR FRY

Heat 1 teaspoon vegetable oil in a large pan over medium heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until the vegetables start to brown. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp-tender remove them from the pan and set aside. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat. Separate the Shredded Seitan in the pan and cook for 3-4 minutes until brown all over. Add all of the vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium - high heat until warmed through. Garnish with sesame seeds and serve.

 

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Tel: (02) 95579762  |  Email: info@ssvb.com.au

 

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