Take-out Style Seitan

Trim just the ends away from the bottom of the bok choy, then thinly slice the stalks and leaves. Halve the sugar snap peas. Mince the garlic. Thinly slice the scallions. Thinly slice the seitan. In a small bowl, whisk together the cornstarch and 1 tbsp cold water until dissolved.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the sliced seitan and cook, tossing frequently, until crispy in places, about 4 to 5 minutes. Transfer crispy seitan to a plate.

Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the cauliflower rice and cook, stirring occasionally, until tender, about 3 to 5 minutes. Season with salt and pepper and transfer to a large bowl. Cover to keep warm until you’re ready to serve.

Return the skillet to medium-high heat with 1 tsp vegetable oil. Once hot, add the minced garlic, sesame oil, tamari, rice vinegar, and turbinado sugar to the skillet. Reduce heat to medium and simmer until sugar dissolves, about 1 minute. Add the cornstarch mixture and stir to combine, then add the sliced bok choy, snap peas, and crispy seitan. Toss and cook until vegetables are tender, about 2 to 4 minutes.

Divide the cauliflower rice between large plates. Top with take-out style seitan and vegetables. Sprinkle with sesame seeds and sliced scallion.