Ingredients
For the Teriyaki sauce:
1/4 cup cooking sherry
1/4 cup tamari (or slightly less)
1 clove garlic, pressed
2 tsp chopped ginger
1 T vegetable oil
1 tsp sweetener such as raw sugar
For the Vegetable broth:
1 cup hot or boiling water
1 tsp low sodium vegetable stock powder
For the Cornstarch Mixture:
1/4 cup water
2 T cornstarch or arrowroot
For the Stir Fry:
2-3 T safflower oil
1 T ginger, minced
8 oz seitan, traditional flavor
8 oz mushrooms, sliced
3 stalks broccoli (florettes only, *)
1 c snap peas, stems and strings removed
1 T ginger, slivered
2 cups cooked brown rice
1/2 cup toasted slivered almonds
How to make Teriyaki Seitan and Broccoli Stirfry
Teriyaki sauce – Mix all ingredients together and set aside.
Vegetable broth – Mix together and set aside
Cornstarch mixture – Mix together and set aside
Vegetable broth – Mix together and set aside
Cornstarch mixture – Mix together and set aside
Heat 2 tablespoons of oil in a wok over medium high heat. Add the minced ginger and cook for a few minutes. Add the seitan and lightly brown. Add the mushrooms and cook for 1 minute. Add 1 tablespoon of oil if the wok is dry. Add the broccoli and cook until it turns bright green, stirring constantly. Stir in the snap peas and the teriyaki sauce, cover and cook for one minute. Add the vegetable broth and the slivered ginger. Cover and cook until the stock boils. Add the cornstarch and cook until thick. Serve over brown rice and garnish with toasted slivered almonds.
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