Now that you’ve made the seitan cutlets, you may have some leftover. Well, maybe.
If you do, use them in this deliciously simple stir fry sauce. This has been adapted from Ken Hom’s recipe, which also includes a warm curried veggie salad (also pictured). But this post is really about the sauce. You don’t even need to use seitan. I’ve also used quartered Brussels sprouts and had it with rice for a 15 minute dinner.
Stir Fry with Oyster Sauce
- 450g/1 lb of seitan cut into strips OR cut vegetables of your choice
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1 Tbsp rice wine or dry sherry
- 2 tsp cornflour
- 3 Tbsp vegetable oil
- 3 Tbsp vegetarian oyster sauce
- 1½ Tbsp finely chopped spring onions
- Put soy sauce, sesame oil, rice wine, and cornflour into a bowl and mix together until well combined. Add seitan or veggies and mix again. Set aside to marinate for 20 minutes.
- Heat a wok or large frying-pan until it is very hot.
- Add the oil, and when it is very hot and slightly smoking, add the seitan slices/veggies and stir-fry for 5-6 minutes or until browned/ just cooked.
- Remove the seitan or veggies and set aside to drain in a colander over a bowl. Discard the drained oil.
- Wipe the wok or pan clean and reheat it over a high heat until it is hot.
- Add the vegetarian oyster sauce, and bring to a simmer.
- Return the drained seitan/veggies and mix them thoroughly with the sauce.
- Turn the mixture onto a serving platter and garnish with the spring onions.