- 1/2 cup dry sherry, or Shao Hsing rice wine (see Ingredient Note)
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons hoisin sauce
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons canola oil, divided
- 1 pound water-packed seitan, preferably chicken-style, drained, patted dry and broken into bite-size pieces (see Ingredient Note)
- 1/4 cup chopped unsalted peanuts
- 2 teaspoons minced fresh ginger
- 4 carrots, thinly sliced
- 2 bell peppers, thinly sliced
- 1/4 cup chopped fresh cilantro, (optional)
- Whisk sherry (or rice wine), water, brown sugar, lime juice, hoisin, cornstarch and salt in a small bowl.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add seitan; cook, stirring occasionally, until crispy, 4 to 6 minutes. Stir in the remaining 1 tablespoon oil, peanuts and ginger. Cook, stirring often, until fragrant, about 1 minute. Add carrots and bell peppers, and cook, stirring constantly, about 1 minute.
- Whisk the sauce and add to the pan; stir to coat. Reduce heat to medium, cover and cook until the vegetables are crisp-tender and the sauce is thickened, 3 to 4 minutes. Stir in cilantro, if using.
TIPS & NOTES
Per serving (1 1/2 cup): 329 calories; 12 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 33 g carbohydrates; 20 g protein; 12 g fiber; 702 mg sodium; 430 mg potassium.