Sticky Pepper Jam Seitan Stir-Fry

Sticky Pepper Jam Seitan Stir-Fry

(Serves 4)

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:

Cook the Seitan:
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seitan strips and sauté until golden and crispy around the edges, about 5–6 minutes. Transfer to a plate and set aside.

Stir-Fry the Vegetables:
Add the remaining tablespoon of olive oil to the pan. Add the red and yellow bell peppers, red onion, carrot, and sugar snap peas. Stir-fry for 3–4 minutes until tender-crisp and brightly colored.

Make the Sauce:
Stir in the garlic and ginger and cook for about 1 minute, until fragrant. In a small bowl, whisk together the Rollicking Buckaroo Pepper Jam, soy sauce, rice vinegar, and sesame oil. Pour the sauce over the veggies.

Combine:
Return the seitan to the pan. Toss everything together until the sauce is bubbling and everything is evenly coated and glossy.

Serve:
Serve the stir-fry over a bed of hot jasmine or basmati rice. Garnish with fresh cilantro and sprinkle with toasted sesame seeds.