I made this with the Seitan Chorizo but I think it would be better with a more subdued flavored seitan.
Seitan and Peppers
1 T veggie oil suitable for high temperatures
1/2 lb seitan sliced thin
1 t minced ginger
2 cloves garlic minced
lotsa freshly ground black pepper
1/4 t salt
2 T oil
2 onions wedged
2 sweet peppers sliced
1/4 cup soy sauce
1/4 cup veggie broth
1 t sugar (or two mini scoops stevia)
1 t cornstarch dissolved in 2 T water
1. Heat oil over med heat. Throw in seitan, ginger and garlic. Fry, stirring occasionally for 2 minutes. Add black pepper. Add some more. Add salt. Stir and sautee until browned. Remove seitan from pan.
2. Add 2 T of oil to pan and heat over med-high to high. Throw in onions and peppers. Give the veggies a stir then let them sit for a bit to get nice and brown on one side. Stir and let sit. Repeat until onions are about cooked through.
3. Add in the soy sauce, broth and sugar. Give it a few stirs and then turn the heat down to low.
4. Add in the cornstarch slurry and keep stirring until the sauce thickens.
I've been really bad at taking pictures of my food BEFORE I eat it these days. But here's a picture from my phone. Just pretend I wrote this back in 2001 when digital cameras were still new...