23 MINUTES. Serves 4 / Ingredient tips: Seitan is a meat substitute made from wheat gluten. If you can't find Asian-marinated seitan, make your own by marinating plain seitan in teriyaki sauce overnight. Look for black bean-garlic sauce in the Asian food aisle; it's wonderful added to any stir-fry or soup. For less spice, use fewer serrano chiles.
1 tablespoon black bean-garlic sauce
1 tablespoon distilled white vinegar
1½ tablespoons vegetable oil
2 serrano chile peppers, cut into ⅛-inch slices
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
1 8-ounce package Asian-style marinated seitan cutlets, patted dry and cut into ½-inch strips
¾ pound fresh green beans, ends trimmed
1 medium red bell pepper, cut into ½-inch strips
Combine black bean-garlic sauce and vinegar in a small bowl. Set aside.
Heat a wide skillet over medium-high heat. Add oil, then chiles, garlic, and ginger. Stir and cook 30 seconds. Add seitan and green beans. Stir-fry 1 minute.
Add 3 tablespoons water to pan, then cover and steam 4 minutes, stirring occasionally, until beans are barely tender. Add additional tablespoons of water as necessary to prevent food from scorching.
Add red pepper and another tablespoon water, if needed. Cover and cook until beans are crisp-tender, 1-2 minutes. Stir in reserved black bean-sauce mixture. Cook and stir until all excess moisture has evaporated, about 1 minute. Serve immediately.
PER SERVING: 171 cal, 34% fat cal, 7g fat, 1g sat fat, 0mg chol, 15g protein, 15g carb, 4g fiber, 484mg sodium