Make your own quick and easy Moo Shu Seitan Stir Fry! This one skillet vegetarian recipe is a sweet and savory delight that comes together in 20 minutes or less.
Last night I got together with a couple of friends to work on vision boards for the coming year. My goals for 2018 are pretty simple. I’d like to focus on streamlining our routines at home a bit, make more time for home cooking and quality time with friends, and of course, eat more vegetables.
I was raised as a vegetarian, and in all honesty, it’s still the way that I prefer to eat. I have fallen off the wagon a bit over that past few years though, and I find myself all too often leaning on meat or poultry to fill the protein section of my plate. This year, I’ve decided to ditch that habit and get back into making myself healthy meals that focus on veggies and plant-based proteins, and this simple seitan stir fry was just the right way to get started.
This recipe is super quick, and easy to throw together. Just whisk up a simple marinade for the seitan, shred some veggies, and you are good to go. Dinner can be ready in as little as ten minutes if you opt for a few shortcuts like using bagged coleslaw instead of chopping your own cabbage and carrot, or going with microwaved rice on the side. If you’d rather do things the hard way, try steaming up a bowl of wild rice or making your own Mandarin pancakes to go along with your seitan stir fry.
Want to make your seitan stir fry suitable for vegans? Just leave the eggs out and you’ll be all good. (Though you might also want to take a close look at the hoisin sauce ingredients. I’m not sure that hoisin is universally vegan.) Prefer to take your moo shu in a more carnivorous direction? Swap out the seitan for any cooked protein you like. Chicken and pork are the most classic options.
Moo Shu Inspired Seitan Stir Fry (Recipe adapted from: Gimme Some Oven’s 20 Minute Moo Shu Pork)
A sweet and savory plant-based stir fry inspired by moo shu!
Ingredients
- 8 ounces seitan, sliced into thin strips
- 4 ounces mushrooms, sliced
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 2 eggs, scrambled, optional (omit for vegan)
- 4 scallions, sliced (green parts only)
- 1/4 cup hoisin sauce
- 2 tablespoons cooking oil
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 4 cloves garlic, minced
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- In a small bowl, combine hoisin sauce, rice vinegar, sesame oil, garlic, salt and pepper, and whisk until blended. Add seitan, and toss together.
- Heat a large skillet to medium-high, then add cooking oil. Add mushrooms, cabbage, and carrots, and cook for about 5 minutes, stirring occasionally, until vegetables become tender.
- Add seitan and sauce, and toss together with vegetables. Cook for another 2 minutes.
- Add scrambled eggs, stir together, and cook for 1 more minute, or until all ingredients are heated through. Remove from heat and top with scallion.
- Serve with rice, tortillas, or Chinese pancakes recipe here.
Love stir fry recipes? Check out my recipes for Pan Fried Noodle Salad and Beijing Style Egg & Tomato Soup.
