A humble but delicious Chinese stir-fry – ginger and scallions pair really well with vegan “beef” seitan, coated in a savoury sauce. You’ll need extra rice for this.
Here’s another stir-fry that’ll find it’s way into your weekly meal rotations. Ginger and scallion is a really popular combination in many Chinese dishes. I use my vegan beef seitan here, however you can switch it up with any protein of your choice.
Tips on Ginger
Young ginger is ideal for stir-frying, because it’s not as spicy or tough as old ginger.
You should also cut against the ginger fibre, instead of cutting parallel to it, if that makes sense. This is so that you can actually eat the slices of ginger without struggling with the long fibrous strands.
Flash frying the Vegan Beef
We’re coating the beef seitan in cornstarch then flash-frying it, so it has a nice coating. If you’ve never flash-fried anything before, it’s basically frying something in very hot oil for a short amount of time. In this case, exactly 1 minute. Any longer and the beef will become tough.
If you liked this Vegan Beef Ginger Scallion Stir-Fry, try these classic Chinese recipes too:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Beef Ginger Scallion Stir-Fry (姜葱牛肉）
Ingredients
- 200 g vegan "beef" seitan* sliced into thin strips
- 15 g cornstarch
Sauce
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- 2 tbsp water
- ½ tbsp vegetarian oyster sauce
- 1 tsp sugar
- white pepper to taste
- 1 tsp cornstarch
To cook
- 30 g young ginger sliced against the fibre
- 2 garlic cloves minced
- 2 scallions cut into 2" pieces
Instructions
- In a bowl, mix together all the ingredients for the sauce.
- Prepare a large pan with at least 1-inch of cooking oil. The oil should be almost smoking hot. If bubbles appear when you insert a chopstick into the oil, it's ready to use.
- Coat the beef seitan lightly in cornstarch, and flash fry for exactly 1 minute. Place on a wire rack to drain any excess oil. Pour out the oil, leaving some behind for cooking.
- Over medium low heat, stir fry the ginger until fragrant. Then add in garlic and white part of the scallions, cook for 30 seconds. Lower the heat and add in fried beef, sauce and cornstarch slurry. Cook until the sauce has reduced and everything is coated in the sauce.
- Serve while still warm with rice and other dishes of your choice.