This dish is easy, ready in about 20 minutes, and is loaded with flavor and easy to customize to your liking. The original recipe called for chicken, but I swapped it for some upton’s seitan, and I love the texture. You could swap for tofu too, I imagine, but I needed a change of pace. Below is my take on the recipe:
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package uptons seitan
- 2 tablespoons sesame oil
- 2 heaping cups broccoli florets
- 1 cup red bell peppers, diced small
- 1 cup shelled frozen edamame
- 2 cloves garlic, finely minced or pressed
- 1/2 cup unsalted dry-roasted whole cashews
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons maple syrup, or to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce, or to taste
- 3/4 teaspoon ground ginger
- 3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)
DIRECTIONS:
- To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, seitan, seal, and shake to coat seitan evenly.
- To a large skillet, add the oil, and seitan, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly.
- Add the broccoli, bell peppers, edamame, garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender.. While vegetables cook, make the sauce.
- To a medium bowl add the soy sauce, maple syrup, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
- Add the cashews to the skillet and stir to combine.
- Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
- Add the green onions, stir to combine, and serve immediately.