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Stir Fried Seitan and Broccoli Recipe Video

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    Source: www.ifood.tvReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B6, B9, B12, H, E
    MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For the Teriyaki sauce:

    2. 1/4 cup cooking sherry

    3. 1/4 cup tamari (or slightly less)

    4. 1 clove garlic, pressed

    5. 2 tsp chopped ginger

    6. 1 T vegetable oil

    7. 1 tsp sweetener such as raw sugar

    8. For the Vegetable broth:

    9. 1 cup hot or boiling water

    10. 1 tsp low sodium vegetable stock powder

    11. For the Cornstarch Mixture:

    12. 1/4 cup water

    13. 2 T cornstarch or arrowroot

    14. For the Stir Fry:

    15. 2-3 T safflower oil

    16. 1 T ginger, minced

    17. 8 oz seitan, traditional flavor 8 oz mushrooms, sliced

    18. 3 stalks broccoli

    19. 1 c snap peas, stems and strings removed

    20. 1 T ginger, slivered

    21. 2 cups cooked brown rice

    22. 1/2 cup toasted slivered almonds

    Instructions Jump to Ingredients ↑

    1. Directions Teriyaki sauce - Mix all ingredients together and set aside.

    2. Vegetable broth - Mix together and set aside Cornstarch mixture - Mix together and set aside Heat 2 tablespoons of oil in a wok over medium high heat. Add the minced ginger and cook for a few minutes. Add the seitan and lightly brown. Add the mushrooms and cook for 1 minute. Add 1 tablespoon of oil if the wok is dry. Add the broccoli and cook until it turns bright green, stirring constantly. Stir in the snap peas and the teriyaki sauce, cover and cook for one minute. Add the vegetable broth and the slivered ginger. Cover and cook until the stock boils. Add the cornstarch and cook until thick. Serve over brown rice and garnish with toasted slivered almonds.

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