3 tablespoons peanut oil, divided
2 cups homemade seitan, minced
1 cup bamboo shoots, minced
3/4 cup mushrooms (I prefer straw)
1/4 cup onions, minced
2 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice vinegar
1/4 teaspoon corn starch
lettuce leaves, as needed
1. Heat 2 tablespoons peanut oil in wok. Stir fry seitan until it begins to brown. Add shoots and mushrooms and cook for 2 minutes, stirring.
2. Add the last tablespoon oil along with onions and garlic. Cook 2 minutes more. Mix soy, sugar, and vinegar in small bowl and add to wok, cooking until most liquid is cooked off.
3. Sprinkle corn starch and mix thoroughly. Ready to serve with iceberg or romaine leaves.
If your seitan recipe includes soy sauce, you may want to halve the soy in this or the end product will be too salty. I have not tried with store-bought seitan.