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Categories:
maple syrup orange juice soy sauce sesame oil seitan cashews sesame oil red bell pepper edamame ginger garlic red pepper orange juice arrowroot powder
Viewed: 75 - Published at: 9 years agoIngredients
- 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
Method
- To make Glazed Seitan: Combine syrup, juice, and soy sauce in small bowl.
- Heat oil in nonstick skillet over medium-high heat.
- Add seitan, and stir-fry 4 minutes, or until golden.
- Add maple syrup mixture, and simmer 3 minutes, or until seitan is coated with glaze.
- Transfer to bowl.
- Wipe out skillet.
- To make Stir-Fry: Toast cashews in dry skillet over medium-high heat 3 minutes, or until fragrant.
- Transfer to bowl.
- Heat 1 Tbs.
- sesame oil in skillet over medium-high heat.
- Add bell pepper and edamame, and stir-fry 2 minutes.
- Move vegetables to sides of skillet, and pour remaining 1 tsp.
- oil in center.
- Add ginger, garlic, and red pepper flakes, and stir-fry 1 minute.
- Stir in 2 Tbs.
- water, Glazed Seitan, and cashews.
- Cover, and cook 2 minutes, or until pepper is tender.
- Combine orange juice and arrowroot powder.
- Stir into vegetable mixture.
- Bring to a simmer, then remove from heat, and serve.
