Seitan & black bean stir-fry

Ingredients

For the sauce

• 400g can black beans, drained and rinsed
• 75g dark brown soft sugar
• 3 garlic cloves
• 2 tbsp soy sauce
  
• 1 tsp Chinese five-spice powder
• 2 tbsp rice vinegar
• 1 tbsp smooth peanut butter
  
• 1 red chilli, finely chopped

For the stir-fry

• 350g jar marinated seitan
  
   pieces (we used Biona)
• 1 tbsp cornflour
• 2-3 tbsp vegetable oil
• 1 red pepper, sliced
• 300g pak choi
  
  , chopped
• 2 spring onions
  
  , sliced
• cooked rice noodles or rice, to serve

Method

1. Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
2. 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.
3. 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.