Seitan Stir-Fry with Black Bean Garlic Sauce (Vegan) Ingredients 2 cups boiling water $ 1 ounce dried shiitake mushrooms 2 tablespoons Chinese rice wine or sake 2 tablespoons black bean garlic sauce 2 teaspoons cornstarch 2 tablespoons canola oil, divided $ 2 cups thinly sliced drained seitan (about 8 ounces) 1 tablespoon finely chopped garlic 1 tablespoon finely chopped peeled fresh ginger $ 4 cups (2-inch) cut green beans (about 1 pound) $ 2 cups hot cooked brown rice $ 1/4 teaspoon salt Cilantro sprigs (optional) Directions 1. Combine 2 cups boiling water and mushrooms in a small bowl; cover and let stand for 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Rinse mushrooms; drain well. Discard mushroom stems; thinly slice mushroom caps. 2. Combine reserved liquid, rice wine, black bean sauce, and cornstarch in a small bowl; stir with a whisk, and set mixture aside. 3. Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add seitan to pan, and stir-fry 2 minutes or until lightly browned. Place seitan in a medium bowl. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add garlic and ginger to pan; stir-fry for 30 seconds. Add mushrooms and beans; cover and cook 3 minutes. Add black bean sauce mixture to pan; cook 1 minute or until sauce slightly thickens. Add seitan to pan; cook 1 minute, stirring occasionally. Combine rice and salt; serve seitan mixture over rice. Garnish with cilantro sprigs, if desired. Please follow and like us:Share this:TweetPrintEmailLike this:Like Loading... Related Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.