VEGAN BLACK BEAN SAUCE STIR FRY RECIPES

Steps:

• 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.
• 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.
• 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.

Steps:

• Trim the steaks and cut into chunky strips, then toss in the cornflour. Heat 2 tbsp sunflower oil in a wok or large frying pan, then stir-fry the strips for 3-4 minutes until browned and caramelised all over. Put on a plate.
• Add a splash more oil to the wok, if needed, then stir-fry the onion and red pepper for 5 minutes. Add the tenderstem broccoli (cut any large spears in half), then fry for another 3 minutes. Add a splash of water if you think it needs it.
• Meanwhile, in a bowl, mix the fermented black bean sauce and 3 tbsp water (or use roughly 100ml regular black bean sauce), the fresh ginger, garlic, rice wine vinegar, spring onions and the finely chopped basil stalks.
• Add the fried steak back into the wok with the sauce mixture and seasoning, then stir-fry until heated through – add 2-3 tbsp water, if needed, to make it rich and saucy. Stir in the fresh basil leaves, then serve with steamed rice and prawn crackers, if you like.