Stir-Fry with Bean Garlic Sauce
By: Autumn Nester
- 2 cups boiling water
- 1 ounce dried shiitake mushrooms
- 2 tablespoons Chinese rice wine or sake
- 2 tablespoons black bean garlic sauce (such as Lee Kum Kee)
- 2 teaspoons cornstarch
- 2 tablespoons canola oil, divided
- 2 cups thinly sliced drained seitan (about 8 ounces)
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 4 cups (2-inch) cut green beans (about 1 pound)
- 2 cups hot cooked brown rice
- 1/4 teaspoon salt
- Cilantro sprigs (optional)
1. Combine 2 cups boiling water and mushrooms in a small bowl; cover and let stand for 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Rinse mushrooms; drain well. Discard mushroom stems; thinly slice mushroom caps.
2. Combine reserved liquid, rice wine, black bean sauce, and cornstarch in a small bowl; stir with a whisk, and set mixture aside.
3. Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add seitan to pan, and stir-fry 2 minutes or until lightly browned. Place seitan in a medium bowl. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add garlic and ginger to pan; stir-fry for 30 seconds. Add mushrooms and beans; cover and cook 3 minutes. Add black bean sauce mixture to pan; cook 1 minute or until sauce slightly thickens. Add seitan to pan; cook 1 minute, stirring occasionally. Combine rice and salt; serve seitan mixture over rice. Garnish with cilantro sprigs, if desired.