Chinese style vegetable stir-fry, made with a hoisin-based sauce is a quick and simple vegetarian and vegan stir-fry with a distinctly Asian flavor. If you're vegetarian or vegan, you can never have enough stir-fry recipes to try, am I right? Adding seitan to a vegetable stir-fry makes this a complete one-dish meal perfect for a busy weeknight dinner (and the leftovers make a great lunch, too).
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- 3 tbsp. hoisin sauce
- 1 tbsp. sesame oil + 2 tbsp
- 2 tbsp. soy sauce + 2 tbsp
- 1 tbsp. rice vinegar
- 2 tbsp. sugar (or liquid sweetener)
- 3/4 c. vegetable broth
- 2 cloves garlic (minced)
- 1 tsp. fresh ginger (minced)
- 1 tbsp. corn starch
- 1 c. seitan (chopped into 1-inch pieces)
- 3-4 green onions (chopped)
- 1 red or yellow bell pepper
First, prep your stir-fry sauce. In a small saucepan, whisk together the hoisin sauce, 1 tbsp. sesame oil, 2 tbsp. soy sauce, rice vinegar, sugar, vegetable broth, garlic, ginger, and cornstarch over medium heat.
Allow to simmer just until the mixture begins to thicken, about 5 minutes or so, then remove from heat and set aside.
In a large wok or skillet, stir-fry seitan in 2 tbsp. sesame oil and 2 tbsp. soy sauce until lightly browned, about 3 minutes.
Add the onions, pepper, and broccoli and stir-fry 2-3 minutes longer.
Add the prepared stir-fry sauce mixture to the stir-fry and combine well, allowing to cook 2-3 minutes more, until broccoli is done.
Serve your Chinese vegetable stir-fry over cooked rice or noodles, if you like, or plain steamed white rice or your favorite whole grain, such as quinoa. There's plenty of sauce to spread around. Yum!