Categories: Chinese, Seitan, Vegetarian

Ingredients

• 3 Tbs. maple syrup
• 3 Tbs. orange juice
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. toasted sesame oil
• 1 12-oz. pkg. seitan, shredded
• 3/4 cup cashews
• 1 Tbs. plus 1 tsp. sesame oil
• 1 red bell pepper, cut into 1/4-inch strips (about 1 cup)
• 1 cup frozen shelled edamame
• 1 Tbs. minced ginger
• 3 cloves garlic, minced (about 1 Tbs.)
• 1/2 tsp. crushed red pepper flakes
• 6 Tbs. orange juice
• 1 Tbs. arrowroot powder

Directions

1. To make Glazed Seitan: Combine syrup, juice and soy sauce in small bowl.

2. Heat oil in nonstick skillet over medium-high heat.

3. Add seitan, and stir-fry 4 minutes, or until golden.

4. Add maple syrup mixture, and simmer 3 minutes, or until seitan is coated with glaze.

5. Transfer to bowl. Wipe out skillet.

6. To make Stir-Fry: Toast cashews in dry skillet over medium-high heat 3 minutes, or until fragrant. Transfer to bowl.

7. Heat 1 Tbs. sesame oil in skillet over medium-high heat.

8. Add bell pepper and edamame, and stir-fry 2 minutes.

9. Move vegetables to sides of skillet, and pour remaining 1 tsp. oil in center.

10. . Add ginger, garlic and red pepper flakes, and stir-fry 1 minute.

11. . Stir in 2 Tbs. water, Glazed Seitan and cashews.

12. . Cover, and cook 2 minutes, or until pepper is tender.

13. . Combine orange juice and arrowroot powder. Stir into vegetable mixture.

14. . Bring to a simmer, then remove from heat, and serve.

15. PER SERVING: 421 CAL; 32G PROT; 19G TOTAL FAT (3G SAT. FAT); 33G CARB; 0MG CHOL; 346MG SOD; 4G FIBER; 15G SUGARS

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