Seitan pepper steak Recipe

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Seitan pepper steak

Artist:	_	Yield:	6
Categories:	Asian, Digestion, Entrees, Japanese	Rating:	0
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Ingredients:

		RON PICKARSKI'S _FRIENDLY_FO
1 1/3	oz	(1 package) dried, sliced
		Shiitake mushrooms (or 1 to
1 1/2	cup	Reg.)
2	cup	Water*
3	tbsp	Tamari*
2	cup	Flaked seitan
1	cup	Diced onions
1/2	cup	Diced red bell peppers
2	tbsp	Sesame oil (To saute. Use
		Apropriate replacement)
2	tbsp	Minced garlic
2	tbsp	Chopped basil
1/2	cup	Diced green bell peppers
1/4	cup	Sherry
2	cup	Water
3	tbsp	Barley miso or other dark
		Miso
2	tbsp	Tomato paste
		(tomato is never just
		'optional' MC)
1	tbsp	Tamari
1/4	cup	Arrowroot, disolved in ?/td>
		C Water.

Procedures:

1	If you are using the shiite mushrooms, place them in a bowl and cover them with hot water.
2	Soak until soft (about 30 minutes).
3	Then place the soaked mushrooms in a pot with 2 cups of water (use the soaking liquid) and 3 tablespoons tamari.
4	Simmer, uncovered, for 30 minutes, and set aside.
5	Saute" the seitan, mushrooms, onions, and red bell peppers in the oil (i guess that would be water here...mc) along with the garlic and basil.
6	When the vegetables are tender (half cooked), add the green bell peppers, sherry, and 1.75 cups water.
7	Mix the miso and ?cup water, along with the tomato paste and the tablespoon of tamari, if you wish.
8	Add to the saute"ed vegetables.
9	Add the dissolved arrowroot and continue to simmer, while sirring constantly, until the sauce has thickened.
10	Serve the seitan pepper steak with noodles, rice, or mashed potatoes