Cashew Seitan Ⓥ

• wok or large frying pan
• wooden spoon

• 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
• 1 T arrowroot or cornstarch (if needed)
• 3 T pickled ginger, minced (or 3 T fresh ginger plus an extra T of vinegar)
• 2 t sugar
• pepper
• 1 pound of chicken seitan, cubed
• 2 c cashews, toasted
• 1 green onion, sliced (for garnish)

Stir in water, miso, vinegar, ginger, sugar, and pepper and bring to a simmer. If the sauce is too thin, dissolve arrowroot in a small amount of water and stir that into the sauce, 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.