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Ingredients:

1 pack of Seitan (8 oz. each)

2 Tbs. Olive oil

1 large or 2 small onions, cut into slivers (I used one red onion and one yellow onion)

1 Tbs minced garlic

1 Tbs. minced ginger

4 Portobello mushrooms, sliced

2 cups green beans

1 red pepper

1-2 jalapeño peppers (depending on how hot you like it)

1 Tbs. organic cornstarch

3 Tbs. Tamari

3 Tbs. mirin

1 Tbs. toasted sesame oil

1 Tbs. cilantro, plus more for garnish

2 Tbs. scallions

Hot sesame oil- optional

Instructions:

1. Cover bottom of wok with 2 Tbs. olive oil. When hot, add the onions, garlic, and ginger, and cook for 3 minutes.
2. Push the onions to the sides of the wok, and add the seitan and the jalapeño peppers.
3. Sear the seitan for a few minutes, allowing some edges to get charred.
4. Add the Portobello mushrooms to the wok, along with the mirin and 2 Tbs. of the tamari.
5. Meanwhile, steam the green beans in a sauté pan with a little water, just until al dente.
6. In a small bowl, make a slurry with the cornstarch and 1 Tbs. of tamari.
7. Add in the steamed green beans and red pepper.
8. Add the slurry of cornstarch
9. Add the toasted sesame oil and cilantro.
10. Taste for spiciness.  Add another jalapeño pepper or hot sesame oil if desired. 
11. Garnish with cilantro and scallions.

Serve with Soba Noodles or other grain.