Ingredients

• 1/2 cup dry sherry, or Shao Hsing rice wine (see Ingredient Note)
• 1/2 cup water
• 2 tablespoon brown sugar
• 2 tablespoon lime juice
• 2 tablespoon hoisin sauce
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoon canola oil, divided
• 1 pound water-packed seitan, preferably chicken-style, drained, patted dry and broken into bite-size pieces (see Ingredient Note)
• 1/4 cup chopped unsalted peanuts
• 2 teaspoons minced fresh ginger
• 4 carrots, thinly sliced
• 2 bell peppers, thinly sliced
• 1/4 cup chopped fresh cilantro, (optional)

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Cooking Directions

Step 1

Whisk sherry (or rice wine), water, brown sugar, lime juice, hoisin, cornstarch and salt in a small bowl.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add seitan; cook, stirring occasionally, until crispy, 4 to 6 minutes. Stir in the remaining 1 tablespoon oil, peanuts and ginger. Cook, stirring often, until fragrant, about 1 minute. Add carrots and bell peppers, and cook, stirring constantly, about 1 minute.

Step 3

Whisk the sauce and add to the pan; stir to coat. Reduce heat to medium, cover and cook until the vegetables are crisp-tender and the sauce is thickened, 3 to 4 minutes. Stir in cilantro, if using.