For the Sauce:
- 2 tbsp. soy sauce
- 2 tbsp. granulated sugar (turbinado, coconut or organic brown sugar all work)
- 1/4 cup water
- 2 tbsp. chilled water
- 1 tsp. cornstarch
For the Stir-Fry:
- 1-8 oz. package seitan strips (or make your own )
- 2 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 2 garlic cloves, minced
- 1 tsp. freshly grated ginger
- 2-3 dried chili peppers, halved (optional)
- 2 scallions, cut into 1 inch pieces
- Cooked rice or rice noodles
- Make the sauce by stirring soy sauce, sugar and 1/4 cup of water or broth together in a small bowl. Stir cornstarch and chilled water together in a small cup. Set aside.
- Drain the seitan and discard liquid. Place cornstarch into a medium bowl and add seitan strips. Toss to coat.
- Coat the bottom of a large skillet with oil and place over medium-high heat. Add seitan in as even a layer as possible. Cook until strips are browned and crisp on bottoms, about 4-5 minutes. Flip and cook 4-5 minutes more, until strips are crispy on opposite sides. Remove seitan from skillet and transfer to a paper-towel lined plate.
- Lower heat to medium. Add garlic, ginger and dried chilies, if using, to skillet. Sauté 2 minutes, until very fragrant and chilies begin to darken a bit. Return seitan to skillet with sauce, cornstarch mixture and scallions. Flip a few times to coat, and cook just until sauce becomes very thick, about 2 minutes.
- Divide noodles or rice onto plates and top with seitan. Serve immediately.