Ingredients
4 tbsp hoisin sauce
1 tbsp sesame oil+ 1 tbsp
2 tbsp soy sauce + 2 tbsp
1 tbsp rice vinegar
2 tbsp sugar or liquid sweetener
1 cup vegetable broth
3-4 cloves garlic, minced
1-2 tsp fresh ginger, minced
1 tbsp corn starch (make sure to mix with a small amount of water before adding to sauce)
approx. 1 cup seitan, chopped into 1 inch pieces or tofu
3-4 green onions, chopped
1 red or yellow bell pepper
1 cup of broccoli, chopped
1-2 carrots slice lengthwise
1/2 cup of snap peas
1 small yellow squash, chopped
1 cup of mushrooms, chopped
Preparation
In a small saucepan, whisk together hoisin sauce, 1 tbsp sesame oil, 2 tbsp soy sauce, rice vinegar, sugar, vegetable broth, garlic, ginger and corn starch over medium heat. Allow to simmer until mixture thickens, about 5-7 minutes, then remove from heat and set aside.
In a large wok or skillet, stir-fry seitan or tofu in 1 tbsp sesame oil and 2 tbsp soy sauce until lightly browned, about 3-5 minutes. Add all other vegetables, except mushrooms and stir-fry another 5 minutes.
Add sauce mixture to the stir-fry and combine well, allowing to cook another 10-15 minutes, until broccoli is done cooking (takes longest to cook). 5 mins before completing add in mushrooms
