Sweet And Sour Stir-Fry

• 1/2 cup water
• 1/3 cup ketchup
• 1/3 cup cider vinegar
• 1/3 cup brown sugar
• 2 tbsp. reduced-sodium soy sauce
• 1 tbsp cornstarch
• 1/4 tsp dried red pepper flakes
• 2 tsp. toasted sesame oil
• 1 cup thinly sliced onion
• 2 cups sliced mushrooms
• 1 8-ounce package of seitan, cut into strips
• 1 red bell pepper, seeded and thinly sliced
• 1 medium zucchini, thinly sliced
• 2 cups snow peas
• 8 cups cooked basmati or jasmine rice

1. Combine first seven ingredients in a small bowl, stir to mix, then set aside.
2. In a large skillet or wok, heat sesame oil and add onion slices. Cook over high heat, stirring often, until onion begins to soften, about 3 minutes. Add mushrooms and cook 3 minutes.
3. Add seitan strips to mushrooms along with bell pepper, zucchini, and snow peas. Cook over medium-high heat, stirring constantly, until vegetables are just barely tender, about 3 minutes. Add reserved sauce mixture and cook, stirring constantly until sauce is clear and thickened, about 2 minutes. Serve over cooked rice.
4. Nutritional Value:
5. (Per serving with 1-cup rice)
6. Calories: 334
7. Fat: 3 g
8. Protein: 14 g
9. Carbs: 63 g
10. Fiber: 5 g

water, ketchup, cider vinegar, brown sugar, soy sauce, cornstarch, red pepper, sesame oil, onion, mushrooms, seitan, red bell pepper, zucchini, snow peas, basmati

Taken from www.epicurious.com/recipes/member/views/sweet-and-sour-stir-fry-1224204 (may not work)