one 8 oz. package of frozen chik'n strips or your own seitan, cut into strips
frozen (or better yet fresh) broccoli (maybe 1 to 2 cups)
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon brown sugar, packed
1 teaspoon hot chile paste
1 cup orange juice
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Heat the oil in a large skillet or wok over medium-high heat. Add the chick'n strips and stir-fry until browned, about 5 minutes. [If using frozen broccoli, add to skillet about halfway through.] Add the garlic and cook for 30 seconds. Stir in the soy sauce, brown sugar, and hot chile paste. Add the orange juice and bring to a boil. Stir in the cornstarch mixture and continue cooking until the sauce thickens.
For future attempts: I wonder if using orange concentrate, or reducing the orange juice in advance, would bring out the intense orange tang found in that addictive restaurant sauce, which is also more syrupy. Hmmm ....
P.S. Vegan Planet happens to be offering this new cookbook on sale for only $12.70 ...