📖 Instructions

1. Prepare the Seitan: If using pre-made seitan, slice it into bite-sized pieces. If you're making your own, ensure it’s firm and well-seasoned before slicing. *Tip: Pressing the seitan before slicing helps to remove excess moisture, resulting in a better texture when stir-fried.*
2. Prep the Vegetables: Wash and chop your chosen vegetables into uniform sizes. *Tip: Cutting the vegetables into similar sizes ensures they cook evenly.* I like to use a mix of bell peppers (red, yellow, and orange), broccoli florets, sliced carrots, and snap peas. If you are using something like Brussels sprouts, remember to slice them properly!
3. Make the Black Bean Sauce: In a small bowl, whisk together the black bean sauce, soy sauce (or tamari for gluten-free), rice vinegar, sesame oil, and sugar. Add a pinch of red pepper flakes if you like a little heat. *Tip: Taste the sauce and adjust the seasonings to your preference. Some black bean sauces can be quite salty, so you may need to add a little more sugar to balance the flavors.* If the sauce is too salty, make sure to cut it with some water!
4. Heat the Wok or Skillet: Place your wok or a large skillet over high heat. Once it's hot, add the vegetable oil. *Tip: The wok should be smoking slightly before adding the oil. This ensures that the vegetables and seitan will sear properly.*
5. Stir-Fry the Seitan: Add the seitan to the hot wok and stir-fry for 3-4 minutes, until it starts to brown and slightly crisp. Remove the seitan from the wok and set aside. *Tip: Don’t overcrowd the wok, or the seitan will steam instead of sear. Work in batches if necessary.* Make sure you get a little bit of the browned bits when you put this in the meal!
6. Stir-Fry the Vegetables: Add the chopped vegetables to the wok and stir-fry for 5-7 minutes, until they are tender-crisp. *Tip: Start with the vegetables that take longer to cook, such as carrots and broccoli, and add the quicker-cooking ones, like snap peas and bell peppers, towards the end.* You can always add a little bit of water at a time if the vegetables are beginning to burn!
7. Combine and Simmer: Return the seitan to the wok with the vegetables. Pour the black bean sauce over the mixture and stir to coat everything evenly. Bring the sauce to a simmer and cook for another 2-3 minutes, until the sauce has thickened slightly. *Tip: If the sauce is too thick, add a tablespoon or two of water to thin it out.* The sauce should be glossy and clinging to the seitan and vegetables.
8. Serve: Serve the Seitan and Black Bean Sauce Stir-Fry hot, over steamed rice or noodles. Garnish with sesame seeds and chopped green onions, if desired. *Tip: For a complete meal, add a side of stir-fried greens or a simple salad.*
9. Enjoy!