Saucy Chinese Veggies with Seitan or Tempeh

(I used seitan because I am not really a fan of tempeh, but try what you like!)
From: The Everything Vegan Cookbook
Serves 6
1 1/2 cup vegetable broth
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp minced ginger
1 tsp sugar
18 oz block, cubed or chopped seitan or tempeh
2 tbsp olive oil
1 red bell pepper, chopped
1 cup snow peas
1/2 cup sliced water chestnuts (optional, but good)
1/4 cup sliced bamboo shoots (optional)
2 scallions, sliced
1 tbsp cornstarch

In a small bowl, whisk together the vegetable broth, soy sauce, rice vinegar, ginger and sugar. In a large skillet, brown the seitan in olive oil on all sides, about 3-4 minutes. Add bell pepper, snow peas, water chestnuts, bamboo shoots and scallions, and heat just until vegetables are almost soft, 2-3 minutes, stirring occasionally. Reduce heat and add vegetable broth mixture. Whisk in cornstarch. Bring to a slow simmer and cook until thickened, stirring to prevent lumps.

Good replacement for Chinese food, since you never can tell if they use some type of meat sauce and it's usually hard to understand them! I think next time I'll add some of those little corn things and mushrooms.