Roasted Seitan with Bean Sprout Stir-Fry
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's a go to weeknight dinner that comes together in just 55 minutes and tastes like you've been cooking all day. Seitan is one of my favorite plant based proteins because it's so versatile and surprisingly affordable, while mung bean sprouts pack serious nutritional punch with tons of vitamins and minerals. The ginger and garlic create this amazing aromatic base that makes your whole kitchen smell incredible, and the sesame oil brings everything together with that perfect nutty richness. This stir fry is straightforward enough that even a beginner can nail it, but it's impressive enough to serve to guests.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- 710 mlmung bean sprouts(fresh)
- 473 mlsnap peas(halved diagonally)
- 3 tablespoonssesame oil
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 tablespooncornstarch
- 237 mlvegetable broth
- 2 tablespoonssesame seeds(toasted)
- 3green onions(sliced thin)
- 1 teaspoonred chili flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the seitan cubes dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry seitan browns much better than wet seitan, resulting in a delicious caramelized exterior.
- 2
Toss the seitan cubes with 1.5 tablespoons of sesame oil, a pinch of salt, and black pepper. Spread them in a single layer on a baking sheet lined with parchment paper.
Tip: Arrange them in one layer without crowding to ensure even roasting.
- 3
Roast the seitan for 25-30 minutes, stirring halfway through, until the edges are golden brown and slightly crispy.
Tip: The seitan should have a nice caramelized crust when done.
- 4
While the seitan roasts, whisk together soy sauce, rice vinegar, maple syrup, ginger, garlic, cornstarch, and vegetable broth in a small bowl until smooth.
Tip: Mixing the cornstarch with the liquid first prevents lumps in your sauce.
- 5
Heat the remaining 1.5 tablespoons of sesame oil in a large skillet over medium-high heat. Add the snap peas and stir-fry for 3 minutes until they're tender-crisp.
Tip: Keep the heat high to maintain the snap peas' crunch and bright green color.
- 6
Add the fresh bean sprouts to the skillet and cook for another 2 minutes, stirring gently to combine without crushing the delicate sprouts.
Tip: Bean sprouts cook very quickly, so don't overcook them or they'll become mushy.
- 7
Pour the prepared sauce into the skillet with the vegetables and stir continuously for 1-2 minutes until it thickens and coats everything evenly.
Tip: The sauce will go from thin to glossy as the cornstarch gelatinizes.
- 8
Gently fold the roasted seitan cubes into the vegetable mixture along with the red chili flakes. Toss everything together for about 1 minute until well combined.
Tip: Handle gently to keep the roasted seitan pieces intact.
- 9
Divide the stir-fry among four bowls and garnish generously with toasted sesame seeds and sliced green onions before serving.
Tip: Serve immediately while everything is still warm for the best flavor and texture.
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