Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Look for seitan—also called wheat gluten—in Asian markets or the refrigerated sections of health food or specialty stores. Black bean garlic sauce is sold in the international section of some supermarkets and at Asian markets.

Recipe by Cooking Light December 2009

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: about 1 1/2 cups seitan stir-fry and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups boiling water and mushrooms in a small bowl; cover and let stand for 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Rinse mushrooms; drain well. Discard mushroom stems; thinly slice mushroom caps.

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  • Combine reserved liquid, rice wine, black bean sauce, and cornstarch in a small bowl; stir with a whisk, and set mixture aside.

  • Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add seitan to pan, and stir-fry 2 minutes or until lightly browned. Place seitan in a medium bowl. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add garlic and ginger to pan; stir-fry for 30 seconds. Add mushrooms and beans; cover and cook 3 minutes. Add black bean sauce mixture to pan; cook 1 minute or until sauce slightly thickens. Add seitan to pan; cook 1 minute, stirring occasionally. Combine rice and salt; serve seitan mixture over rice. Garnish with cilantro sprigs, if desired.

Nutrition Facts

474 calories; fat 10g; saturated fat 0.8g; mono fat 4.6g; poly fat 3.5g; protein 35.5g; carbohydrates 60.7g; fiber 9.9g; iron 5.3mg; sodium 818mg; calcium 57mg.
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