Vegetarian Stir-Fry with Seitan

Vegetarian Stir-Fry with Seitan (a somewhat approximate recipe)

Servings (16)

Sauce:

• 1 tbsp oil
• ⅓ cup minced onions
• ¼ cup chopped garlic
• ¼ cup garlic ginger paste
• 5 cups water
• 2 cups soy sauce
• ½ cup vinegar
• 1 cup orange juice
• 2 tbsp tamarind paste
• ¾ cup brown sugar
• 1 cup peanut butter
• ½ cup tahini
• 1 tsp cayenne pepper
• black pepper (to taste)

1. Heat 1 tbsp oil in bottom of sauce pan over medium heat. Add minced onions, chopped garlic, and garlic ginger paste to the pan. Saute until onions are tender.
2. Add water, soy sauce, vinegar, tamarind paste, orange juice, and brown sugar. Whisk until combined.
3. Bring to a simmer and add peanut butter and tahini. Whisk together and simmer for an additional 10 minutes.
4. Add cayenne pepper and black pepper to taste. Set aside.

Stir fry:

• 1/2 cup oil
• 2 heads cauliflower, broken into florets
• 5 cups green snap beans
• 5 cups sliced onions
• 2 green bell peppers, sliced
• 2 medium heads of cabbage, shreaded
• 2 (8 oz) packages seitan, broken into pieces

1. Heat oil on medium-high in the biggest wok you can find! (If you don't have a giant one, like I don't, you may have to cook some of the vegetables in separate pans and combine when done. Assuming you're making as many servings.)
2. Add cauliflower, green beans, onions, and bell peppers to the pan and fry until the ingredients begin to soften. Add cabbage and cook until cabbage has softened also.
3. Add seitan and sauce to the wok. Fry for 5 minutes more.
4. Serve with rice or noodles.