Szechuan Style Seitan

I've adapted this recipe from a recipe book for tofu. The first version was vastly different and it has evolved over the years. I'm still changing it up and adding new flavors, so it's quite an adaptable dish, depending on your preferences...
Szechuan Beef was a favorite of mine in childhood, and now I have a happy replacement. Quite scrumptious!!


Ingredients:
1 T sake or dry sherry1/4 cup water1/4 cup miso1/4 cup apricot jam (or 3 T orange marmalade) 1/4 tsp chili oil2 T canola oil
2 medium leeks, julienned2 carrots, julienned2 stalks celery, julienned2 cloves of garlic, minced1 T tamari8 oz. seitan, julienned 1) Prepare the sauce in a bowl by whisking together: miso, water, sake (or dry sherry), jam, and chili oil.

2) Heat 2 T of canola oil in a saute pan. Add leeks and saute on medium heat for 3 minutes until soft, stirring occasionally.

3) Stir in garlic and saute for one minute.

4) Stir and add carrots, celery and 1 T tamari. Saute for 5 minutes.

5) Add thinly sliced seitan and sauce to saute pan and simmer for 5 minutes.

6) Serve over rice and enjoy!