by Janice Malin
3 Tbsp. tamari
2 Tbsp. rice vinegar
2 Tbsp. honey
2 cloves garlic, minced
1/4 to 1/2 tsp. crushed red pepper
1 package chicken-style seitan, sliced thin and cut into bite-size pieces
(save the liquid)
3 Tbsp. canola oil
1 medium head broccoli, stems peeled and sliced 1/4-inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed; Meyer lemon works well
1 Tbsp. arrowroot, dissolved in 1/4 cup of iquid from seitan package
2 Tbsp. toasted sesame seeds
In a small bowl, whisk together tamari, 3 tablespoons seitan liquid, vinegar, honey, garlic, and crushed red pepper. Set aside.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add seitan pieces and cook, turning, until brown and slightly crispy, to taste. Remove from skillet and set aside.
Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about
3 minutes. Add 1/4 cup liquid; cook until broccoli is tender and lemon
is translucent, about 6 minutes.
Add flavored liquid, arrowroot mixture, seitan, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened,
Serve in shallow bowls over aromatic brown rice (I like basmati cooked with cumin). Sprinkle with sesame seeds.