Seitan Stir-Fry with Black Bean Garlic Sauce

Seitan Stir-Fry with Black Bean Garlic Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups hot cooked brown rice
  • 2 teaspoons cornstarch
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped peeled fresh ginger
  • 4 cups (2-inch) cut green beans (about 1 pound)
  • 2 tablespoons Chinese rice wine or sake
  • 2 cups boiling water
  • + 16 more ingredients
    • 2 tablespoons Chinese rice wine or sake
    • 2 tablespoons canola oil, divided
    • 2 tablespoons black bean garlic sauce (such as Lee Kum Kee)
    • 1 ounce dried shiitake mushrooms
    • 2 cups thinly sliced drained seitan (about 8 ounces)
    • 2 cups thinly sliced drained seitan (about 8 ounces)
    • 2 tablespoons black bean garlic sauce (such as Lee Kum Kee)
    • ¼ teaspoon salt
    • 1 tablespoon finely chopped peeled fresh ginger
    • 1 tablespoon finely chopped garlic
    • 2 teaspoons cornstarch
    • Cilantro sprigs (optional)
    • ¼ teaspoon salt
    • 2 cups boiling water
    • 1 ounce dried shiitake mushrooms
    • 4 cups (2-inch) cut green beans (about 1 pound)

1. Combine 2 cups boiling water and mushrooms in a small bowl; cover and let stand for 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Rinse mushrooms; drain well. Discard mushroom stems; thinly slice mushroom caps. 2. Combine reserved liquid, rice wine, black bean ...

View full recipe at My Recipes

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