Plant-based Teriyaki Stir-Fry

Hey there! Last week I had the privilege of hosting Mitchell, who is a chef by trade on IG live. He showed us how to make seitan (made from wheat gluten) from scratch as the 'meat alternative' in a stir fry recipe. We even got some extra tips on how to plate up the dish in order to impress. If you missed out, you can watch the replay here. Otherwise here's his recipe! P.s. this post isn't sponsored or affiliated by Blue Dragon.

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Ingredients

(This recipe serves one)

120g Teriyaki sauce {Blue dragon's version is a good choice} 30ml Teriyaki marinade

150g Plant based Noodles {Blue dragon has a few good options}

250g Plain flour 4 Pak choi leaves

½ Red bell pepper

⅓ Red onion 5 Sugar snap peas 6 Button mushrooms ½ Carrots

3 Garlic cloves

30ml Sesame oil 15ml Walnut oil

Prepping the mock meat:

1. In a mixing bowl, add: 250g flour, 95ml water

2. Mix together to form a ball of dough then leave to rest for about 30 minutes to 1 hour.

3. Once rested, place the bowl of dough into an empty sink and fill the bowl with water, completely covering the dough then begin to gently wash the dough, removing the starch which should start to make the water rather white in colour.

4. Pour off the water then repeat the process several times. Each time, the dough will become more and more smaller as well as take on a rather elastic like form.

5. Keep repeating this process until the water becomes rather clear and all that you are left with is a small ball of gluten.

6. Drain off the excess water and season then cover and set aside to rest for 1 hour.

7. Season as desired. { I choose to season it as if it was chicken for the flavour}.

8. You could also leave it to sit overnight to allow the gluten to absorb the flavours from the seasoning. Prep the veg, I used:

4 Pak choi leaves

½ red bell pepper cut into strips 5 sugar snap peas 6 mushrooms halved ½ carrot cut into fine strips ⅓ red onion cut into thick slices

3 garlic cloves pressed until somewhat paste like Prepping the noodles:

1. In a saucepan, put some water on to boil. 2. When water is bubbling, add the noodles and let cook until slightly soft. 3. Remove the noodles from the boiling water and place in ice water to cool. 4. Once cool, remove from water and let drain then lightly oil with walnut/ sesame/ olive oil (I chose walnut for extra nutty flavour}

Cooking the dish:

1. On a chopping board, place the gluten and slice into strips, separating each one so that they don’t stick together.

2. Place a frying pan on the hob, heating to a medium heat and add a bit of oil, just enough to sauté the gluten strips.

3. Once the pan is heated, place the strips into the pan and cook on them evenly then add 1 tsp of teriyaki marinade then enough teriyaki sauce to coat them and allow to simmer for about 2-3 minutes then remove from the heat and let sit for a few minutes.

4. Grab a wok separate to what you cooked the gluten in) , pour about 1 tbsp/ 15 ml sesame oil and allow to heat on a medium - high heat.

5. Add the garlic into the pan and mix with a wooden spoon or rubber tongues.

6. Add your prepped veg to the wok and toss, allowing to cook slightly then add 1 tbsp of teriyaki marinade and mix.

7. Next you want to toss in the noodles and keep mixing slowly allowing them to be heated through evenly.

8. Now, it’s time to add the teriyaki gluten strips and stir, then add a bit more teriyaki sauce, enough to coat the veg and noodles slightly, giving them a bit more flavour.

9. Once finished, plate up in your preferred dish and garnish as desired.

{I used sliced red chillies and fresh picked coriander. You could go a bit further and use sesame seeds. Make it your own.}

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I had fun watching Mitchell make this and definitely would like to give it a go! If you give it a try, please do tag us both on Instagram (@chazdelightsnutrition and @mitchell00m) so we can see your creations. Until next time, happy cooking!

Chaz xx