Crispy Seitan Stir-Fry

1. Whisk sherry, water, hoisin, cornstarch, brown sugar, lime and salt in a small bowl.

2. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add seitan and cook, stirring occasionally, until crispy, 4 to 7 minutes. Add the remaining 1 teaspoon oil, peanuts and ginger and cook, stirring often, until fragrant, about 1 minute. Add carrots and red pepper; cook, stirring, about 1 minute.

3. Whisk the sauce again; add it to the pan and stir to coat. Reduce heat to medium, cover and cook until the vegetables are tender-crisp and the sauce is thickened, about 3 minutes. Stir in cilantro, if using.

Tips

Notes: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.

Seitan, a high-protein product made from wheat gluten, has a meaty texture and is found in health-food stores or large supermarkets near the tofu. The package weight varies, depending on whether water weight is included. Look for the “drained weight” on the label.