| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Main dish, Ethnic | 2 | Servings |
INGREDIENTS
| 2 | tb | Plus 1 tsp vegetable oil |
| 2 | Garlic cloves; minced | |
| ds | White pepper | |
| 2 | tb | Low-sodium soy sauce |
| 1 | tb | Sugar |
| 1/4 | c | ;water |
| 1/2 | c | Seitan; cut into chunks |
| 1/2 | c | Cornstarch |
| 1/2 | c | Sweet and Sour Sauce (see recipe) |
| 10 | 1" slivers of orange peels | |
| 2 | c | Broccoli florets; steamed |
INSTRUCTIONS
Heat one teaspoon oil in a wok or large skillet over mediumheat. Saute garlic until slightly browned. Add pepper, soy sauce, sugar, water and seitan, stirring constantly untilliquid evaporates.Remove seitan and set aside to cool. Lightly sprinkle seitan with cornstarch to keep pieces from sticking together. Mix thoroughly. Heat remaining 2 tbs oilin wok and stir-fry seitan until crispy, about 5 minutes. Add Sweet and Sour Sauce, orange peels and broccoli and heat through. Serve immediately. Per serving: 628 cal; 13 g prot; 417 mg sod; 128 g carb; 11 g fat; 0 mg chol; 111 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Better to face the truth now, than after death”