- 4 T sesame oil
- 6-8 cloves garlic, minced or sliced
- 1 c assorted vegetables, chopped*
- 1½ c water
- ¼ c miso
- ¼ c rice vinegar
- 3 T pickled ginger, minced (or 3 T fresh ginger plus an extra T of vinegar)
- 2 t sugar
1 pound of chicken seitan, cubed
- 2 c cashews, toasted
- 1 green onion, sliced (for garnish)
Heat 4 T sesame oil, add the garlic, and sauté for 30 seconds. Add the veggies and sauté until almost tender, 3-5 minutes.
Stir in water, miso, vinegar, ginger, sugar, and pepper and bring to a simmer. If the sauce is too thin, dissolve a T of arrowroot or cornstarch in a small amount of water and stir that in as well, then simmer for a minute or two until thickened.
Add the seitan and cashews and heat through.
Spoon over rice or another favorite grain, garnish, and serve hot.