Ingredients

• 1/4 cup sherry, (see Note)
• 1/4 cup water
• 1 tablespoon hoisin sauce, (see Note)
• 1 teaspoon cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• 4 teaspoons canola oil, divided
• 8 ounces water-packed seitan, (see Note), preferably chicken-style, drained and patted dry
• 2 tablespoon chopped peanuts
• 1 teaspoon chopped fresh ginger
• 2 carrots, peeled and thinly sliced
• 1 bell pepper, thinly sliced
• 2 tablespoon chopped fresh cilantro, (optional)

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Cooking Directions

Step 1

Whisk sherry, water, hoisin, cornstarch, brown sugar, lime and salt in a small bowl.

Step 2

Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add seitan and cook, stirring occasionally, until crispy, 4 to 7 minutes. Add the remaining 1 teaspoon oil, peanuts and ginger and cook, stirring often, until fragrant, about 1 minute. Add carrots and red pepper; cook, stirring, about 1 minute.

Step 3

Whisk the sauce again; add it to the pan and stir to coat. Reduce heat to medium, cover and cook until the vegetables are tender-crisp and the sauce is thickened, about 3 minutes. Stir in cilantro, if using.