1 lb. seitan, cut into medium-sized cubes
1/4 cup soy sauce
2 Tbsp. vegetable oil
1 medium-sized red onion, diced
2 cloves garlic, minced
1/2 green bell pepper, seeded and cut into strips
1/2 red bell pepper, seeded and cut into strips
1/4 tsp. crushed dried chili
1 carrot, cut into half-inch cubes
1 medium russet potato, cut into 1-inch cubes
1 cup coconut milk
1/4 cup tomato sauce
1 Tbsp. cornstarch
•Wash the seitan well, removing starchy residue on the outside. Squeeze to remove excess water and slice into half-inch-thick strips. Marinate in soy sauce overnight.
•Heat oil in a wok. Stir in the onions and sauté until transparent. Add the garlic and sauté until golden brown.
•Add the peppers and chili, then the carrots and potatoes, and stir-fry for 2 minutes. Add the seitan and stir-fry for 3 minutes.
•Slowly pour in the coconut milk, bring to a boil, and cook on high for 3 minutes. Add the tomato sauce, bring to a second boil, and cook on high for a minute.
•Add more soy sauce, if desired. Slowly pour in the cornstarch a teaspoon at a time, until the sauce acquires the desired thickness.
Makes 5 servings