January 20, 2011
Sweet and Sour Stir Fry

Confession time: we probably eat stir-fry at least twice a week. It’s a great way to pack a ton of vegetables into a meal and the warm, spicy sauce tastes like comfort food to me. I recently made this  for our stir-fry night and it was a big hit. I used seitan in this recipe, but you could substitute any protein you have on hand.

Sweet and Sour Stir Fry

1 lb seitan, diced
2-3 cloves garlic, minced
3 cups sugar snap peas, halved
3 carrots, sliced
2 tbsp. oil or vegetable broth

Sweet and Sour Sauce:
2 tbsp. balsamic vinegar
1 tbsp. soy sauce
1 tbsp. corn starch
3 tbsp. ketchup
3 tbsp. maple syrup or other liquid sweetener
1/4 cup water

Mix together the ingredients for the sweet and sour sauce and set aside. Heat a large skillet or wok to medium heat. Add 2 tbsp. broth or oil. Once heated through, add the garlic and quickly toss for 1-2 minutes. Add a pinch of salt and stir.

Add the seitan to the garlic oil and fry for 5-6 minutes until the seitan cooks through and has a nice crust on it. Add the carrots, stir and cook for 2 minutes. Add the sugar snap peas and cook for another minute. Turn the heat down to medium low and add the sauce. Stir and let cook for 5 minutes until the sauce has thickened.

Serves 4. Per serving: 240 cal, 7g fat, 33g protein

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

  1. We eat stir fry to use up all the yummy veggies we have left at the end of the week! We are trying this sauce tonight. Thanks for the recipe 🙂

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