So, this was so tasty that the only photo I got of it was a quick iPod picture rather than an actually good-quality shot, because I could not wait to dig into it long enough to let my flash boot up.
1 lb. gluten steaks
¼ cup soy sauce
1 garlic clove
1 ½ tsp. grated fresh ginger OR ½ tsp. ground ginger
¼ cup veggie or other oil
1 cup green onion, thinly sliced OR regular onion, minced
1 cup bell peppers cut into 1″ squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 cup water
2 tomatoes (cut into wedges)
First, use a nice sharp knife to cut the gluten steaks into thin strips, 1/4 – 1/8″ thick.
Combine soy sauce, garlic, ginger, and oil in a large frying pan or wok. Add gluten and toss; let it sit in the pan while preparing veggies.
After you get done slicing and dicing the vegetables, add them to the gluten in the pan and toss over medium heat until vegetables are tender crisp.
Mix cornstarch with water. Add to pan; stir and cook until thickened.
Finally, add tomatoes and heat through. Serve over noodles or brown rice.