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Categories:
water ketchup cider vinegar brown sugar soy sauce cornstarch red pepper sesame oil onion mushrooms seitan red bell pepper zucchini snow peas basmati
Viewed: 132 - Published at: 2 years agoIngredients
- 1/2 cup water
- 1/3 cup ketchup
- 1/3 cup cider vinegar
- 1/3 cup brown sugar
- 2 tbsp. reduced-sodium soy sauce
- 1 tbsp cornstarch
- 1/4 tsp dried red pepper flakes
- 2 tsp. toasted sesame oil
- 1 cup thinly sliced onion
- 2 cups sliced mushrooms
- 1 8-ounce package of seitan, cut into strips
- 1 red bell pepper, seeded and thinly sliced
- 1 medium zucchini, thinly sliced
- 2 cups snow peas
- 8 cups cooked basmati or jasmine rice
Method
- Combine first seven ingredients in a small bowl, stir to mix, then set aside.
- In a large skillet or wok, heat sesame oil and add onion slices. Cook over high heat, stirring often, until onion begins to soften, about 3 minutes. Add mushrooms and cook 3 minutes.
- Add seitan strips to mushrooms along with bell pepper, zucchini, and snow peas. Cook over medium-high heat, stirring constantly, until vegetables are just barely tender, about 3 minutes. Add reserved sauce mixture and cook, stirring constantly until sauce is clear and thickened, about 2 minutes. Serve over cooked rice.
- Nutritional Value:
- (Per serving with 1-cup rice)
- Calories: 334
- Fat: 3 g
- Protein: 14 g
- Carbs: 63 g
- Fiber: 5 g
