Prepare stir-fry thickener by mixing together arrowroot flour and water. Set aside. Next prepare the black bean sauce mixture by whisking together black bean sauce with dark brown sugar, low sodium soy sauce or tamari and sriracha. Set aside.
Place a large skillet over high heat, and once the skillet is very hot add the broccoli, vegetable broth, garlic and ginger. Stir and then cover with a lid to steam for 3-4 minutes.
Into the skillet of steamed broccoli add the seitan strips and the black bean sauce mixture, stir to combine. Then stir in the arrowroot thickener and cook for another 2-3 minutes until the seitan is heater through and the sauce has thickened. Stir in sesame oil and sprinkle with sesame seeds.
Divide rice between two bowls and top with broccoli and black bean sauce stir-fry. Sprinkle with sliced green onions.
*If you are allergic or intolerant to gluten, you can substitute seitan (wheat protein) for extra-firm tofu, tempeh, or even some potatoes (leave the skin on for maximum protein delivery).
Double the recipe to make extra for lunch or dinner the next day!
Keywords: black bean sauce recipe, vegan stir-fry recipe, The Plant Riot