Veggie Chinese pancakes
Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens
Seitan & black bean stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the sauce
- 400g can black beansdrained 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 chillifinely chopped
For the stir-fry
- 350g marinated seitanpieces
- 1 tbsp cornflour
- 2-3 tbsp vegetable oil
- 1 red peppersliced
- 300g pak choichopped
- 2 spring onionssliced
- cooked rice noodlesor rice, to serve
Nutrition: per serving
- kcal326
- fat8glow
- saturates1g
- carbs37g
- sugars23g
- fibre7g
- protein22g
- salt3.08g
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.
