Spicy Ginger Seitan

• 1--8 oz package seitan (such as White Wave brand), cubed
• 2 T freshly grated ginger
• 2 T garlic, minced
• 3 shallots, minced
• 2 T sugar
• 1 t Thai hot sauce (Sriracha sauce) -- more or less to taste
• 1/4 c. cilantro stems and roots (save leaves)
• 1/4 c. soy sauce
• 1 c. coconut milk
• 1 t seasame oil
• 2 T vegetable oil
• 1 T. corn starch
• 2 T vegetable oil
• 1 c. carrots, cut on the bias
• 1 c. broccoli stems, cut to 2"
• 2 c. bok choy, sliced
• 1 c. onion, sliced
• Garnish
• Cilantro leaves
• Thai hot sauce

1. Marinate seitan in first ingredients for 3 hours. remove seitan but reserve liquid.
2. Heat wok on medium high heat. Add oil. Add vegetables and stir-fry 3 minutes. Add seitan and stir-fry another 3 minutes. Add marinade and corn starch and stir fry all ingredients until sauce has thickened slightly.
3. Serve with rice, cilantro leaves and Thai hot sauce.

t, t garlic, shallots, t sugar, hot sauce, cilantro stems, soy sauce, coconut milk, seasame oil, vegetable oil, corn starch, vegetable oil, carrots, broccoli stems, bok choy, onion, cilantro, hot sauce

Taken from www.epicurious.com/recipes/member/views/spicy-ginger-seitan-1202189 (may not work)