- 1/4 cup sherry (see Note)
- 1/4 cup water
- 1 tablespoon hoisin sauce (see Note)
- 1 teaspoon cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 4 teaspoons canola oil, divided
- 8 ounces water-packed seitan (see Note), preferably chicken-style, drained and patted dry
- 2 tablespoons chopped peanuts
- 1 teaspoon chopped fresh ginger
- 2 carrots, peeled and thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons chopped fresh cilantro (optional)
- Whisk sherry, water, hoisin, cornstarch, brown sugar, lime and salt in a small bowl.
- Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add seitan and cook, stirring occasionally, until crispy, 4 to 7 minutes. Add the remaining 1 teaspoon oil, peanuts and ginger and cook, stirring often, until fragrant, about 1 minute. Add carrots and red pepper; cook, stirring, about 1 minute.
- Whisk the sauce again; add it to the pan and stir to coat. Reduce heat to medium, cover and cook until the vegetables are tender-crisp and the sauce is thickened, about 3 minutes. Stir in cilantro, if using.