Red Bell Pepper 1Pcs Gopuff And Broccoli Stir-Fry Dinner Recipe

About this recipe

A quick and flavorful pescatarian stir-fry featuring tender shrimp, crisp broccoli, and vibrant vegetables, perfect for a satisfying dinner.

Ingredients

• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Cooks & Co Sliced Mushrooms
• 450G Pack'D Organic Broccoli Florets
• 500 Ml Lee Kum Kee Double Deluxe Soy, 500Ml
• 1 Piece Cucumber 1Pc
• 225G The Tofoo Co. Original Seitan
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• 1 Bunch Spring Onions 1 Bunch
• - Silver Spoon Granulated Sugar
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Preheat a wok or large skillet over medium-high heat for 1 minute.
2. 2. Add 3 tablespoons of cooking oil, swirling to coat the sides of the wok.
3. 3. Add 4 chopped green onions and stir-fry for 2 minutes until fragrant.
4. 4. Add 1 sliced red bell pepper, 1 sliced cucumber, and 6 sliced mushrooms. Stir-fry for 2 minutes until slightly softened.
5. 5. Add 1 1/2 cups of broccoli florets, 1 pound of seitan, 2 tablespoons of vegetable broth, 1 teaspoon of sugar, and 2 tablespoons of soy sauce. Stir-fry for 3 minutes or until the seitan is heated through.
6. 6. Push the seitan and vegetable mixture to the sides of the wok, creating a well in the center.
7. 7. Pour 2 tablespoons of corn starch mixed with water into the well and stir-fry until the mixture is fully set.
8. 8. Mix the seitan and vegetable mixture back into the cooked corn starch.
9. 9. Add 1 1/2 cups of cooked quinoa to the wok and stir-fry for 2 minutes until everything is well combined and heated through.
10. 10. Serve immediately. This dish pairs well with sweet and sour sauce if desired.