Seitan and Vegetable Stir-Fry with Black Bean-Garlic Sauce

Cook, Dinner, Meat-Free Mains, Recipes

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.






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  1. Seitan and Vegetable Stir-Fry Recipe – My Blog

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