INGREDIENTS

INSTRUCTIONS

Combine the ingredients for the sauce (the first 6 ingredients) and
set aside.  Preheat your wok or saute pna before adding the oil. (If
the oil is  put in first, it will burn before the vegetables go in.)
When the oil  is hot, saute the red peppers, onions, seitan, and
mushrooms for a  minute. Continue stir-frying until the vegetables are
half-cooked  (about 2 min). Add the green peppers, celery, and snow
peas, and  continue stir-frying for another 3 minutes, still over high
heat.  Give the sauce a quick stir to dissolve the arrowroot. Then pour
it  in the wok and blend all the ingredients. Stir vigorously to preven
the sauce from lumping. (The sauce will not thicken unless the
ingredients are thoroughly mixed. If necessary, dissolve about 3 tbsp
arrowroot in water and add immediately.) Serve over brown rice, using
3/4 cup rice per portion. Garnish with scallion "flower" and/or
tomato-peel rose, if you wish.  Per serving: 226 Calories (kcal); 1g
Total Fat; (5% calories from  fat); 5g Protein; 49g Carbohydrate; 0mg
Cholesterol; 36mg Sodium Food  Exchanges: 2 1/2 Grain(Starch); 0 Lean
Meat; 1 1/2 Vegetable; 0  Fruit; 0 Fat; 0 Other Carbohydrates  Recipe
by: Friendly Foods by Brother Ron Pickarski, O.F.M.  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 698
Calories From Fat: 96
Total Fat: 11.5g
Cholesterol: 0mg
Sodium: 660.2mg
Potassium: 552.7mg
Carbohydrates: 140.9g
Fiber: 12.5g
Sugar: 6.5g
Protein: 23.7g