Seitan Pepper "Steak"

Cooking Instructions

Combine the kuzu and cold stock in a small bowl and set aside until dissolved, about 2 minutes.

Set a wok over high heat. Pour the oil around the rim and swirl it to coat the pan. Add the onion and stir-fry for about 2 minutes, until translucent. Add the garlic, ginger, and bell pepper and continue stir-frying for 3 to 4 minutes. Stir in the seitan.

Add the stock and bring it just to a boil. Simmer gently for about 5 minutes or until the vegetables are tender, flavors are blended, and liquid is reduced by about half.

Whisk the vinegar and shoyu with the dissolved kuzu. Add this mixture to the wok, stirring constantly, until the sauce thickens. Season with pepper to taste and add salt if needed. Garnish with the scallions.