I love to just toss some veggies in a skillet, sauté them, add some pre cooked chunks of seitan and when the veggies are cooked add in my special stir-fry sauce.
I always start with garlic and onion, letting it cook until the onion is a bit translucent. I use minced garlic, probably 2 teaspoons worth, more or less depending on your taste for garlic. Typically I slice up one onion, I like for the slices to be long rather than diced, you can seem them in the photo. Add a bit of water by the tablespoon full if you need to, to keep things from sticking.
This particular stir-fry I added about 8 ounces, (1 small package) of mushrooms sliced, and 3 or 4 small colored peppers, also sliced in strips. I had a bag of asparagus I chopped into bite size pieces and added next. I just keep chopping up veggies and adding them, turning to stir what’s already sautéing as I go. I then added half of a bag of spring mix salad blend…yes it’s fine you can cook it too.
Once everything is coming along in the skillet, I start working on the sauce. I typically use the same sauce, you can vary the recipe with ginger or even orange juice, use your imagination and your favorite spices. I usually whisk the cornstarch and water together so it’s not clumpy and add it to the rest of the ingredients. I have used white wine vinegar as a substitute for rice vinegar. Tamari is a good low salt alternative to soy sauce. Enjoy!
A quick and easy sauce you can whip up while your vegetables are cooking.
• 3 cloves garlic, minced or 3 tsp. minced garlic
• 3 Tbsp. soy sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. maple syrup
• 1/2 cup warm water
• 1 1/2 Tbsp. cornstarch
- Stir garlic, soy sauce, rice vinegar, and maple syrup together.
- Mix warm water and cornstarch in a separate dish.
- Add cornstarch mix to the soy sauce mix and stir.
- Add to cooked veggies, and heat through, it should start to thicken as it heats.