Stir-fried seitan bowl with peppers, rice and cashews

Ingredients

For 1 serving

• Basmati rice65 g
• Seitan120 g
• Bell peppers150 g
• Spring onions2
• Cashews15 g
• Soy sauce15 ml
• Peanut oil8 g
• Ginger3 g
• Garlic1 clove

Contains: gluten, nuts, soy,

In season: June – September

Method

1. Rinse the basmati rice, add it to a pan of boiling water and cook over medium heat for 12 minutes, until tender; drain.
2. Meanwhile toast the cashews in a dry pan over medium heat for 2–3 minutes, stirring, until golden and fragrant; set aside.
3. Wash the peppers, remove the seeds and white membranes and cut them into strips about 1 cm wide; cut the seitan into thin strips; peel and chop the garlic and ginger; slice the spring onions into rings.
4. Heat the groundnut oil in the same pan over high heat, fry the garlic and ginger for 30 seconds, then add the peppers and stir-fry for 5 minutes, until tender but still crunchy.
5. Add the seitan and soy sauce and cook for 3 more minutes, stirring, until the seitan is hot and glossy with sauce.
6. Serve the seitan and peppers over the rice and finish with the cashews and spring onions.