6cupschopped veggiescan include mushrooms, bok choy, broccoli florets, snow peas, carrots, peppers etc.
¼tspeach salt and pepper
1Tbsptoasted sesame oil15 mL
1Tbspfreshly grated ginger
¼cupsoy sauce60 mL
8ozseitancut into bite-sized pieces, 226 g
1 8-oz canbamboo shootsdrained, 226 g
To serve: sliced green onions, sesame seeds
Veggies: Heat oil in a large saute pan or wok (the largest you have) over medium/high. Add sliced veggies, salt, and pepper. Cook until veggies are slightly softened and golden at the edges, 8 to 10 minutes.
Sauce: Meanwhile, add sesame oil to a small pan and heat over medium. Add ginger and garlic, cooking until soft and fragrant, about 3 minutes. Stir in remaining sauce ingredients to warm, then remove from heat and set aside.
Seitan: Remove veggies from the large saute pan and add another 1 Tbsp of oil. Heat over medium/high, then add seitan. Cook, shaking often, until seitan is golden around the edges, 5 to 7 minutes.
Assemble: To the pan with the seitan add back in the veggies, bamboo shoots, and sauce. Toss to evenly combine. Serve warm, topped with sliced green onions and sesame seeds.