Kung Pao Seitan Stir-Fry
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Kung Pao Seitan Stir-Fry
Chewy seitan chunks stir-fried with red bell peppers, dried chilies, and roasted peanuts in a sweet, savory, spicy kung pao sauce. A fast, satisfying weeknight dinner with all the chewy, meaty texture seitan is known for.
Ingredients
Method
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, brown sugar, chili garlic paste, cornstarch, and water. Set the sauce aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the seitan chunks and cook for 5-6 minutes, turning occasionally, until browned on several sides. Remove and set aside.
- Add the remaining oil to the pan. Add the bell pepper and dried chilies and stir-fry for 2-3 minutes until the pepper begins to soften.
- Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
- Return the seitan to the pan. Give the sauce a quick stir and pour it in, tossing everything together until the sauce thickens and coats the seitan, about 1-2 minutes.
- Stir in the peanuts and sliced scallions and toss to combine.
- Serve hot over rice, garnished with extra scallions.
