This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Start by making the sauce, tip half the beans into seitan roast chicken bowl of a food processor with the rest of the ingredients and add 50ml water.
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. 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.
