Serving Size: 3
Cooking/Prep Time: approx 30mins
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)
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
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.
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.