Here's my method:
Chopped vegetables.
Saute in canola oil in non-stick pan until softened.
Add sauce and continue to cook until done, then add Seitan until warm.
Spoon stir fry into large Romaine leaves and enjoy!
And here's a loose recipe, but the type of vegetables and amounts are up to you.
Seitan Stir Fry Lettuce Wraps
Carrots
Zucchini
Onions
Green pepper
Red pepper
Canola Oil
1 package WestSoy Cubed Seitan
1 bottle Panda Express Mandarin Sauce
Salt & Pepper
Chop vegetables into even pieces, equal-ish amounts and sauté in oil until slightly softened. I sometimes like to add a can of sliced Water chestnuts and cut Baby Corn from the Asian section in the grocery store, but I was out at this time. But if I had, I would add them then after draining both cans. Then add the sauce, half a bottle for the amount of vegetables shown above. About 3 meals for me. Once the sauce is bubbly and thickened slightly and the vegetable are soft, add your Seitan to warm it up. I sometimes use tofu instead and it's excellent both ways. I do like to sauté the tofu separately first so it gets crispy and then add it.
Once everything is warmed, season with salt and pepper to taste and spoon into washed Romaine lettuce leaves. I like to have the stir fry over brown rice, too. My sister prefers it just alone, but without the Seitan or tofu. ; )
And yeah, maybe it's a cop-out to use a bottled sauce, but it's easy and I haven't found anything I like better. So let me know if you have a favorite homemade sauce recipe, I'd love to try it.
Bon Appetite!
