Seitan & black bean stir-fry

• can black beans↗400g g

  drained and rinsed

• dark brown soft sugar↗75g g
• garlic cloves↗3
• soy sauce↗2 tbsp tbsp
• Chinese five-spice powder1 tsp tsp
• rice vinegar↗2 tbsp tbsp
• smooth peanut butter↗1 tbsp tbsp
• red chilli↗1

  finely chopped

• marinated seitan350g g

  pieces

• cornflour↗1 tbsp tbsp
• vegetable oil↗2-3 tbsp tbsp
• red pepper↗1

  sliced

• pak choi↗300g g

  chopped

• spring onions↗2

  sliced

• cooked rice noodles↗

  or rice, to serve

Step-by-step instructions

1. 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. 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. 3

   If the wok is dry at this stage, add 1 tsp vegetable oil. 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.