General Tso's "Chicken" Bowls

Rinse and dry the produce. Peel and grate the ginger, mince the garlic, chop the green onions and discard bulbs. Drain seitan and set aside.

In a medium pot, bring the rice and two cups water to a boil, then reduce heat to low and simmer until rice is done, about 20-25 minutes.

Pour 1 inch of water into a large saucepan or skillet and bring to a boil. Add the broccoli, cover, and steam until it becomes bright green and tender-crisp, about 2 minutes. Remove the broccoli from the skillet, drain, and set pan aside to use in the next step.

Place the cornstarch and seitan in a large plastic bag and toss well to coat. Heat the oil in a large skillet over medium-high heat. Lay the seitan in the hot pan in a single layer. Cook for 3-5 minutes, or until crispy and golden brown. Gently flip and cook another 3-5 minutes on the other side. Remove the seitan from the skillet and transfer to a plate.

Add the garlic, ginger and Arbol chili peppers to the skillet. (Note: if you do not like very spicy food, use only one or two dried peppers instead of the full package included.) Sauté until garlic and ginger become fragrant and the Arbol chili peppers start to blacken, about 1 minute. Add the sauce mix, vegetable broth, seitan and broccoli. Flip a few times to coat seitan pieces. Continue cooking until the sauce thickens, about 1 minute.

To serve, divide rice among four bowls and top with the seitan-broccoli stir-fry. Remove dried Arbol chili peppers, or be careful to eat around them as they are very hot! Garnish with sesame seeds and green onions. Enjoy!