Name: Seitan and mushroom stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup jasmine rice; 2/3 cup water; 8 oz seitan wheat protein, cubed; 5 oz cremini mushrooms, sliced; 3/4 red bell pepper, sliced into strips; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, minced; 1 tbsp canola oil; 2 tbsp low sodium soy sauce; 1 tbsp rice vinegar; 1 1/2 tsp cornstarch; 1 1/2 tsp honey; 1 green onions, thinly sliced; 1/4 tsp salt

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork. Done when tender and water is absorbed.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch until the cornstarch is dissolved.
Heat half the canola oil in a 12-inch skillet over medium-high heat. Add the seitan and cook for 5 to 6 minutes, stirring occasionally, until browned and slightly crisp. Remove from the skillet and set aside. Done when browned and heated through.
Add the remaining oil to the same skillet. Add the mushrooms and bell peppers. Sauté for 5 to 7 minutes until the mushrooms are browned and the peppers are tender-sharp.
Add the garlic and ginger to the skillet and cook for 1 minute until fragrant. Return the seitan to the pan. Whisk the sauce once more and pour it into the skillet. Cook for 1 to 2 minutes, stirring constantly, until the sauce has thickened and coated everything.
Place the rice on a plate and top with the seitan stir-fry. Garnish with the sliced green onions.

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Ingredients

Instructions

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