Mongolian Seitan Stir-fry

Mongolian Seitan Stir-fry We had our first experience with seitan in Asheville at the vegan restaurant Plant. (Highly recommend!) We were literally blown away with this meat substitute. Where, oh where, has this been and why aren’t more people talking about it?

What is Seitan?

Although it is made from wheat, seitan has little in common with flour or bread. Seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is also high in protein, making it a popular protein source for vegetarians. Asian restaurants often use seitan as a vegetarianmock meat, and seitan is also the base for several commercially available products such as Tofurky deli slices.

Mongolian Seitan Stir-fry The texture would literally fool ANY meat-lover! It’s so much better than tofu and the protein in seitan could rival beef! We were so excited to try it out ourselves. We purchased our seitan for this recipe at Whole Food Market but we’re planning an attempt at making it from scratch ourselves.

On to the stir-fry, this recipe could make me send a Dear John letter to my favorite Chinese take-out place. Seriously. Mongolian Seitan Stir-fry

I’m a die-hard sesame chicken fan. I love the sweet sticky sauce. This recipe has something so similar its scary. There is one exception, this recipe has a little kick with the red pepper flakes. The combination of the sweet and spicy is out of this world and very balanced.

We served this with our Lemon-Scallion Rice and it was a perfect pairing! Lemon-Scallion Rice

Mongolian Seitan Stir-fry
Serves: 2-3
For Seitan
  • 3 cups seitan, sliced thinly
  • ¼ cup cornstarch
  • oil for frying
  • ¼ cup water
  • ⅛ cup tamari
  • 1 tablespoons mirin
  • ¼ cup brown sugar
  • ¼ teaspoon red pepper flakes
  • ½ tablespoon oil
  • ½ cup green onions sliced
  • 1 cup sugar snap peas
  • ½ cup mushrooms, quartered
  • ½ Tablespoon minced garlic
  • ½ teaspoon minced ginger
To Fry:
  1. Pour the seitan to a large bowl. Add the cornstarch and mix well using a large spoon. Allow the mixture to sit (very important!) in the bowl while the oil for frying is heating to about 375 degrees (at least 10 minutes). Fry the seitan until crispy. Drain well on a paper towel.
Make the Sauce:
  1. In a small bowl, using a fork or spoon, mix the water, tamari, mirin, brown sugar and red pepper flakes. Reserve.
To Stir Fry:
  1. Heat the tablespoon of oil in a wok on high heat. Add the green onions sugar snap peas, and mushrooms, garlic and ginger. Cook and stir for a 1-2 minutes.
  2. Add the fried seitan to the wok and stir well. Add the sauce to the wok, stir well and bring it to a boil. Reduce it to a simmer and simmer the sauce for one minute. Serve with rice.


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