Spicy seitan with sesame


  • 500 gr seitan in thin strips
  • 2 tablespoons sesame seeds
  • 125 ml vegetable broth
  • 50 gr soy sprouts
  • 100 gr chopped tomatoes cherry
  • 1 carrot
  • < li itemprop = "ingredients"> 100 gr · 100 grs of tirabeques (also known as bisaltos or gourmand peas) if you find it difficult to find them, it can be done with another type of pod

  • 2 tablespoons soy sauce
  • 2 tablespoons grated ginger
  • 2 cloves chopped garlic
  • 1 tablespoon flour fine corn
  • 3 tablespoons sesame oil
  • 1 tablespoon chili oil


Mix the “meat” strips with a tablespoon of sesame seeds in a bowl. In a separate bowl, mix the broth with the soy sauce, ginger, garlic and flour.

Heat 1 tablespoon of sesame oil in the wok and sauté the seitan for a couple of minutes. remove and reserve.

Drop the oil that remains in the wok and run a kitchen paper through it to remove any sesame seeds that may remain.

Heat the rest of the oil and sauté for 2 or 3 minutes the sugar snap peas, the julienned carrot, the tomatoes and the bean sprouts. add the chilli oil and the broth mixture. cover the wok and cook over low heat for a couple of minutes.

Uncover and cook over low heat until the liquid thickens, stirring occasionally. add the seitan strips and cook for 1 or 2 more minutes.

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