This seitan stir-fry is made with crispy bell peppers and a mouth-watering savory sauce. A meal that whips up in minutes and tastes just like classic pepper steak, but it's totally meatless!
- ¼ cup soy sauce
- 1 ½ tablespoons organic brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
- 1 tablespoon peanut oil
- 2 (8 ounce or 227 gram) packages seitan, cut into ½ inch pieces
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 scallions, white and green parts separated and finely chopped
- 1 medium red bell pepper, cut into ½ inch pieces
- 1 medium green bell pepper, cut into ½ inch pieces
- Cooked rice, for serving
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Stir the soy sauce, brown sugar, vinegar, and cornstarch together in a small bowl or container.
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Coat the bottom of a large skillet with the oil and place it over medium heat.
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Once the oil is hot, add the seitan pieces in an even layer. Cook them until they begin to brown, about 5 minutes, flipping them once or twice.
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Push the seitan to the side of the skillet and add the garlic, ginger, and white parts of your scallions to the center. Sauté for about 1 minute, until very fragrant.
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Add the bell peppers to the skillet and raise the heat to high. Stir-fry everything for about 2 minutes, until the peppers are tender-crisp.
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Turn the heat down to medium and carefully pour in the soy sauce mixture. Continue stir-frying, flipping the ingredients so the sauce coats the seitan and peppers.
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After about a minute, the sauce should thicken up. Now remove the skillet from heat.
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Top the stir-fry with the green parts of your scallions and serve it with rice.
Nutrition information does not include rice.