Seitan Stir-Fry with Black Bean Garlic Sauce

Ingredients

• 2 tablespoons black bean garlic sauce (such as Lee Kum Kee)
• 2 tablespoons canola oil divided
• 2 cups brown rice hot cooked
• 2 teaspoons cornstarch 
• 1 ounce shiitake mushrooms dried
• 1 tablespoon ginger fresh peeled finely chopped
• 1 tablespoon garlic finely chopped
• 4 cups green beans (2-inch) ( 1 pound)
• 2 tablespoons rice wine chinese
• 0.3 teaspoon salt 
• 8 ounces seitan drained thinly sliced
• 2 cups water boiling

Equipment

• bowl
• frying pan
• whisk
• wok
• colander

Directions

1. Combine 2 cups boiling water and mushrooms in a small bowl; cover and let stand for 20 minutes.
2. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Rinse mushrooms; drain well. Discard mushroom stems; thinly slice mushroom caps.
3. Combine reserved liquid, rice wine, black bean sauce, and cornstarch in a small bowl; stir with a whisk, and set mixture aside.
4. Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat.
5. Add seitan to pan, and stir-fry 2 minutes or until lightly browned.
6. Place seitan in a medium bowl.
7. Heat remaining 1 tablespoon oil in pan over medium-high heat.
8. Add garlic and ginger to pan; stir-fry for 30 seconds.
9. Add mushrooms and beans; cover and cook 3 minutes.
10. Add black bean sauce mixture to pan; cook 1 minute or until sauce slightly thickens.
11. Add seitan to pan; cook 1 minute, stirring occasionally.
12. Combine rice and salt; serve seitan mixture over rice.
13. Garnish with cilantro sprigs, if desired.