Sticky Pepper Jam Seitan Stir-Fry

Sticky Pepper Jam Seitan Stir-Fry

(Serves 4)

Shop the ingredients: Medium Pepper Jam | Hot Pepper Jam

Ingredients:

10 oz. seitan, sliced into bite-sized strips

2 tablespoons olive oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 small red onion, thinly sliced

1 medium carrot, julienned or cut into matchsticks

1 cup sugar snap peas

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 cup Rollicking Buckaroo Pepper Jam

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

Fresh cilantro, for garnish

Toasted sesame seeds, for garnish

Cooked jasmine or basmati rice, for serving

Instructions:

Sear the Seitan: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add seitan strips and cook until golden and slightly crispy, about 3–4 minutes. Remove and set aside.

Stir-Fry the Veggies: Add remaining oil to the pan. Add onion, carrots, and bell peppers. Stir-fry for 3–4 minutes until tender-crisp. Add garlic and ginger, cook 1 more minute.

Make the Sauce: Push veggies to the side. Add pepper jam, soy sauce, and rice vinegar to the center of the pan. Stir to combine and let bubble for 1 minute.

Bring it Together: Add snap peas and return seitan to the pan. Toss everything to coat in the sticky pepper jam glaze. Drizzle with sesame oil.

Serve: Plate over rice, garnish with cilantro and sesame seeds, and enjoy!

Shop the ingredients: Medium Pepper Jam | Hot Pepper Jam | Mild Pepper Jam