Seitan Mushroom And Onion Stir Fry Recipes

SEITAN, MUSHROOM, AND ONION STIR-FRY

Steps:

• Heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium heat until golden.
• Add the mushrooms, cover, and cook until they are done to your liking, 5 to 7 minutes.
• Stir in the seitan and stir-fry sauce. Turn the heat up to medium-high and stir-fry until the seitan chunks are touched by golden-brown spots. Season to taste with pepper, and serve.
• Seitan, Mushroom, and Onion Stir-Fry (this page)
• or
• Seitan Sauté with Bell Peppers (page 129)
• Lightly Embellished Brown Rice (page 91)
• or
• Fruited Couscous (page 106)
• Simple tossed salad
• Calories: 194
• Total Fat: 6g
• Protein: 24g
• Carbohydrate: 11g
• Cholesterol: 0mg
• Sodium: 707mg

SEITAN & BLACK BEAN STIR-FRY

Steps:

• Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
• Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
• If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.

MUSHROOM STIR-FRY

Steps:

• Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
• Cut green onions into 2-inch pieces, keeping white and green parts separated.
• Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
• Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.