You can throw together this easy meatless Monday stir-fry in minutes. Chinese black bean–garlic sauce, which is available at most well-stocked grocery stores and any Asian market, is an ideal ingredient for easy vegetarian meals because a small amount adds a big punch of umami. An opened jar of black bean-garlic sauce will last for months in the refrigerator.
Seitan and Vegetable Stir-Fry with Black Bean–Garlic Sauce
- 3 Tbs. black bean–garlic sauce
- 2 Tbs. Chinese rice wine or dry sherry
- 1 Tbs. soy sauce
- 2 tsp. cornstarch
- 2 Tbs. canola oil
- 1/2 lb. (250 g) seitan, drained and thinly sliced
- 1 Tbs. peeled and finely chopped fresh ginger
- 2 large heads baby bok choy, white stems cut into 1-inch (2.5-cm) slices, greens left whole
- 1 small red bell pepper, seeded and sliced
- 1 1/2 cups (4 oz./125 g) shiitake mushrooms, stems discarded and caps sliced
- Steamed rice for serving
1. In a small bowl, whisk together the black bean–garlic sauce, rice wine, soy sauce, cornstarch and 2 Tbs. water; set aside.
2. In a wok or large fry pan over high heat, warm 1 Tbs. of the oil. When the oil is nearly smoking, add the seitan and stir-fry until it is lightly seared around the edges, 1 minute. Transfer to a bowl; set aside. Reduce the heat to medium-high and add the remaining 1 Tbs. oil. Add the ginger and stir-fry until aromatic, 10 seconds. Add the bok choy, bell pepper and mushrooms and stir-fry until the vegetables are crisp-tender, 2 minutes.
3. Return the seitan to the wok. Stir in the black bean–garlic sauce mixture and stir-fry until the sauce is thick and bubbly, 1 minute. Serve in individual bowls, spooned on top of rice. Serves 4.
Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian, by Ivy Manning.