Recipe Demonstration
Serves 4
To make the sauce:
400g can black beans rinsed
75g brown sugar
3 cloves of garlic
2 tbsp soy sauce
1 tsp Chinese five-spice
2 tbsp rice vinegar
1 tbsp smooth peanut butter
1 red chilli finely chopped
To make the stir fry:
275g seitan or another meat-alternative
1 tbsp cornflour
2-3 tbsp vegetable or sunflower oil
1 red pepper sliced into strips
300g pak choi chopped
2 spring onions sliced
Cooked plant-based noodles or rice to serve
- To create the sauce, use a food processor to blitz the beans with the rest of the ingredients and add 50ml water. Add the seasoning then blend it on high until you have a smooth sauce consistency. Next, pour the sauce into a saucepan and heat gently for about 5 mins or until thick and glossy.
- Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan – you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
- If the wok is dry at this stage, add 1 tsp vegetable oil. Add the shallots and stir-fry until soft. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min.
- Serve with cooked rice or noodles.
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