Name: Seitan & black bean stir-fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 400g can black beans drained and rinsed; 75g dark brown soft sugar; 3 garlic cloves; 2 tbsp soy sauce; 1 tsp Chinese five-spice powder; 2 tbsp rice vinegar; 1 tbsp smooth peanut butter; 1 red chilli finely chopped; 350g marinated seitan pieces; 1 tbsp cornflour; 2-3 tbsp vegetable oil; 1 red pepper sliced; 300g pak choi chopped; 2 spring onions sliced; cooked rice noodles or rice, to serve

For the sauce

400g can black beans
drained and rinsed
75g dark brown soft sugar
3 garlic cloves
2 tbsp soy sauce
1 tsp Chinese five-spice powder
2 tbsp rice vinegar
1 tbsp smooth peanut butter
1 red chilli
finely chopped

For the stir-fry

350g marinated seitan
pieces
1 tbsp cornflour
2-3 tbsp vegetable oil
1 red pepper
sliced
300g pak choi
chopped
2 spring onions
sliced
cooked rice noodles
or rice, to serve

Method

step 1
Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
step 2
Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan – you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
step 3
If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.