All About Beans, Vegan, Vegan Main Dishes

Black Bean and Seitan Stir-Fry.


Seitan isn’t something I use very often, primarily because I really don’t miss meat at all, and there’s no doubt that Seitan resembles meat in terms of texture.

However, every now and then, there’s a recipe that could and should be really enhanced by the use of Seitan, and this, in mho, is one such recipe.

According to Wikipedia:

“Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat substitutes. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Mock duck is a common use for wheat gluten.

Wheat gluten has been documented in China since the 6th century.[2] It was widely consumed by the Chinese as a substitute for meat, especially among adherents of Buddhism.[3] The oldest reference to wheat gluten appears in the Qimin Yaoshu, a Chinese agricultural encyclopedia written by Jia Sixie in 535. The encyclopedia mentions noodles prepared from wheat gluten called bo duo.[2] Wheat gluten was known as mian jin by the Song dynasty (960–1279). Wheat gluten arrived in the West by the 18th century.”

seitan pieces- from a jar…hmmm…


This stir-fry has all the kick and oomf of a kung fu fighter lol…big tastes, big flavours and big textures.

Of course the Seitan could be substituted with tofu or tempeh…or just left out altogether, but the texture really helps this high-kicking stir-fry along the way!

Regarding Black Bean Sauce, it’s one of the few store-bought chinese sauces that’s vegan.  You can make your own if you can track down fermented salted black beans.

Here’s list of basic ingredients  they can vary…) ….google it…. 😉

Vegetable Oil, Fermented Salted Black Beans, Garlic, Vegetable Stock, Dark Soy Sauce, Rice Wine, Onions, Red Pepper.

In the end though, the key to this dish is a couple of really good quality, good-sized, juicy, tangy tomatoes…. which can be a hard-ask, given that some super-market tomatoes taste of very little….

So good luck…hope this works for you! 🙂

black bean and stir-fry for 2 ++



ample for 3 ..or 4


  • 2-3 tbs. hot oil …sesame?
  • 350gms. seitan (I bought it in a jar already marinaded in ginger and spices)
  • approx. 120 gms. big mushrooms (portobello?)
  • 1 medium red onion
  • 1 medium green pepper
  • 75gms. green beans
  • 2 medium-large lovely tomatoes : approx. 180 gms.
  • approx. 4-5 whole water chestnuts
  • 2 large garlic cloves
  • 4 cm. fresh ginger
  • 180-200ml. black bean sauce ( homemade or store-bought)
  • 100ml. water
  • 3-4 tbs. tamari/soy sauce
  • 2 tbs. mirin ( rice wine vinegar)
  • 120gms. noodles ( I used wholewheat noodles)  ( check that noodles are vegan …)


  • Cook noodles according to instructions.  Remember to rinse in very cold water when they’re cooked, to stop them sticking together.  Strain and set aside.
  • Rinse Seitan.
  • Cut tomatoes into quarters, and then cut each quarter in half in the other direction – to make short wedges….if that makes sense?
  • Slice mushrooms.
  • Slice onion into half rings.
  • Slice green pepper into ribbons, remove seeds and pith.
  • Wash and trim green beans and cut in half or in thirds.
  • Finely slice water chestnuts.
  • Peel and finely slice garlic cloves.
  • Peel and finely slice fresh ginger.

Place a wok on a stand, over a high heat:

  • Add oil.
  • When the oil is sizzling hot, add green beans: fry 2 mins.
  • Add mushrooms: fry 3 mins.
  • Keep everything turning in wok.
  • Add garlic, ginger, water chestnuts and onions: fry 2 mins.
  • Add green pepper: fry 1 min.
  • Add Seitan: fry 1-2 mins.
  • Add cooked noodles: fry 1 min.  Keep everything turning!
  • Add black bean sauce,  100ml. water + 3tbs. tamari/soy and 2 tbs.mirin.
  • Add tomatoes : fry 1 min.
  • Taste.  Adjust flavourings accordingly.  A little more tamari/soy possibly?

Serve sizzling hot.








don’t let it get cold 🙂



2 thoughts on “Black Bean and Seitan Stir-Fry.”

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