Garlic Ginger Seitan with Broccoli

When I was growing up, we were pretty much a meat-and-potatoes kind of family and very rarely ate out. When we did, it was usually in a restaurant that featured steaks. Being vegetarian for 25 years and vegan now for about 2, things have really changed. Now if we want to hit a restaurant locally, our options are pretty much Italian or Asian. Other cultures tend to be less meat-centric, so I've become a huge fan of Asian food. Here's my latest adaptation.

Garlic Ginger Seitan with Broccoli
Serves 2-3

Marinade-
2 Tbsp rice wine
2 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp ginger
8 oz seitan, cut in strips
Mix marinade ingredients together and add seitan. Let marinate for an hour or longer.

Sauce-
1/4 cup vegetable broth
1 Tbsp rice wine
2 Tbsp vegan oyster sauce
1 Tbsp dark soy sauce
1/2 tsp brown sugar
2 cloves garlic, crushed
1/2 tsp red pepper flakes
1/2 tsp sesame oil
Mix sauce ingredients together and set aside.

1 Tbsp peanut oil
2 cups broccoli, lightly steamed
sesame seeds (for garnish)

Heat the peanut oil in a wok. Remove seitan from marinade (reserve marinade) and sear in wok. Add the marinade, sauce and broccoli. Stir for a few minutes while sauce thickens a little. Serve over rice, garnishing with sesame seeds.

Tonight's dinner: Seitan in Red Wine, maybe.