Seitan Stir-fry

Although AJ and I don’t miss meat, a friend suggested we try Seitan for something different as  our protein. Seitan is an ancient Chinese food made from wheat gluten with all of the starch removed, leaving a slightly chewy “meaty” food. It is very common in Asia especially in Buddhist communities. It is very popular as a vegetarian, vegan and Macrobiotic food with 21g of protein, about 120 calories, B vitamins, iron and contains no saturated fat or cholesterol per serving. It was actually VERY tasty and it may be a nice occasional add-in to our stir-frys, for grilled satays etc. The texture and taste are very similar to a tender piece of beef; a nice bite with a bit of chew but almost a melty finish.

I purchased Westsoy Seitan strips which honestly looked like tunafish in the package….

I heated my wok over high heat, sprayed with a bit of oil, and added the seitan with some salt & pepper, cooking until a bit browned, about 3-4 minutes.

I scooped it into a separate bowl so I could cook my veggies in the same way (hot wok-spray of oil- s&p-about 3 min).

I cooked mushrooms, zucchini, garlic, green onion, and cabbage until tender crisp, then added the Seitan back in, and a splash of sauce, either a favorite bottled sauce like Trader Joe’s Soyaki or homemade:

  • Few tablespoons Soy Sauce
  • Few teaspoons Sriracha
  • touch of honey or agave
  • 1-2 Teaspoons Chinese 5-Spice blend
  • 2 tsp. cornstarch mixed with cold water (thickener)
  • Salt & Pepper

Bring the sauce to a quick boil to cook off the cornstarch, taste and adjust your seasonings and then serve!

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