Shanghai Snow Pea Seitan Stir-Fry with Brown Rice (Vegan)

Sharon Palmer

If you’re looking for a dependable, easy Chinese stir-fry recipe, I’ve got you covered. This recipe for Shanghai Snow Pea Seitan Stir-Fry with Brown Rice calls upon seitan to provide a savory, protein-rich touch, along with the crunch of snow peas, carrots, and peppers. Try trading out your favorite vegetable (cabbage, zucchini, bok choy) for the snow peas for an easy twist.


Shanghai Snow Pea Seitan Stir-Fry with Brown Rice (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x


  • 4 cups cooked brown rice*
  • 1 tablespoon sesame oil
  • 3 medium carrots, sliced
  • 1 medium onion, coarsely sliced
  • 3 medium garlic cloves, minced
  • 1½ teaspoons minced fresh ginger
  • 2 tablespoons sesame seeds
  • ½ teaspoon red chili pepper flakes
  • 1 medium bell pepper, coarsely sliced (red, green, or yellow)
  • 2 cups sliced mushrooms
  • 9 ounces snow peas, cut in half
  • 8 ounces seasoned seitan, chopped
  • 3 tablespoons reduced sodium soy sauce, gluten-free
  • 1 teaspoon rice vinegar
  • 1/2 tablespoon agave nectar
  • ¼ cup reduced sodium vegetable broth
  • 1 tablespoon cornstarch
  • 2 green onions, white and green parts, sliced


  1. Cook the rice according to package directions, set aside. (*A general rule of thumb is 1 cup uncooked brown rice + 2 ½ cups water cooked for 40-50 minutes makes 3 cups cooked rice. This may vary depending on variety of rice.)
  2. Meanwhile, heat the sesame oil in a large sauté pan or wok over medium heat.
  3. Add the carrot and onion and sauté for 3 minutes.
  4. Add the garlic, ginger, sesame seeds, and red chili pepper flakes and sauté for an additional 5 minutes.
  5. Add the bell pepper, and sauté for an additional 3 minutes.
  6. Add the mushrooms, snow peas, and seitan, and sauté for an additional 3 minutes.
  7. Mix the soy sauce, vinegar, agave, broth, and cornstarch in a dish until smooth. Add to the pan with the vegetables and continue to sauté for about 3 minutes, until the sauce has thickened and the vegetables are crisp-tender.
  8. Serve ½ cup brown rice topped with 1 cup of stir-fry. Garnish with green onions.


  • Serving Size: 1/2 cup rice and 1 cup stir-fry
  • Calories: 222
  • Sugar: 5 g
  • Sodium: 342 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 4.5 g
  • Protein: 12 g

To try my other favorite Asian-inspired recipes, check out the following:

Grilled Spicy Asian Tofu
Vegetable Tofu Pho
Thai Tempeh Noodle Skillet

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