Szechuan Style Seitan

I've adapted this recipe from a recipe book for tofu. The first version was vastly different and it has evolved over the years. I'm still changing it up and adding new flavors, so it's quite an adaptable dish, depending on your preferences...
Szechuan Beef was a favorite of mine in childhood, and now I have a happy replacement. Quite scrumptious!!


Ingredients:

• 1 T sake or dry sherry
• 1/4 cup water
• 1/4 cup miso
• 1/4 cup apricot jam (or 3 T orange marmalade)
• 1/4 tsp chili oil
• 2 T canola oil
  
• 2 medium leeks, julienned
• 2 carrots, julienned
• 2 stalks celery, julienned
• 2 cloves of garlic, minced
• 1 T tamari
• 8 oz. seitan, julienned

1) Prepare the sauce in a bowl by whisking together: miso, water, sake (or dry sherry), jam, and chili oil.

2) Heat 2 T of canola oil in a saute pan. Add leeks and saute on medium heat for 3 minutes until soft, stirring occasionally.

3) Stir in garlic and saute for one minute.

4) Stir and add carrots, celery and 1 T tamari. Saute for 5 minutes.

5) Add thinly sliced seitan and sauce to saute pan and simmer for 5 minutes.

6) Serve over rice and enjoy!