TERIYAKI SEITAN STIR FRY
1 packet Suzy Spoon’s Shredded Seitan 400g
3 cups of mixed vegetables such as broccoli,
asparagus, capsicum, mushrooms, carrots
½ teaspoon sesame seeds (optional)
¼ Cup soy sauce
½ Cup water
2 teaspoons minced garlic
2 teaspoons minced ginger
3 tablespoons of brown rice syrup
1 teaspoon sesame oil
1 tablespoon cornstarch
Place the soy sauce, water, garlic, ginger, brown rice syrup,
and sesame oil in a small pot over medium heat. Cook for 2
minutes. Turn up the heat to high and bring to a boil.
Add 2 tablespoons of cold water to cornstarch and mix until
dissolved. Add the cornstarch mixture to the sauce and boil
for 1-2 minutes or until sauce has thickened. Set sauce aside.
Heat 1 teaspoon vegetable oil in a large pan over medium heat.
Add the vegetables and season with salt and pepper to taste.
Cook for 3-5 minutes or until the vegetables start to brown.
Add 2 tablespoons of water and cook, until water has
evaporated. When your vegetables are crisp-tender remove them
from the pan and set aside.
Wipe out the pan. Heat the remaining 2 teaspoons of
oil in the pan over high heat. Separate the Shredded Seitan in
the pan and cook for 3-4 minutes until brown all over. Add all of
the vegetables back to the pan. Pour the sauce over the top
and cook for 2-3 minutes over medium – high heat until warmed
through. Garnish with sesame seeds and serve.