RECIPE-NAME: "Chinese beef and broccoli"
RECIPE-SOURCE: "Unknown"
RECIPE-INGREDIENTS: [
    ["rice" "1 cup"]
    ["seitan" "8 ounces"]
    ["vegetable broth" "1/2 cup"]
    ["mirin" "1/4 cup"]
    ["hoisin sauce" "3 Tablespoons"]
    ["soy sauce" "2 Tablespoons"]
    ["sugar" "2 teaspoons"]
    ["cornstarch" "2 teaspoons"]
    ["toasted sesame oil" "1 teaspoon"]
    ["sriracha sauce" "1 teaspoon, optional"]
    ["canola oil" "2 teaspoons, for wok"]
    ["onion" "1 1/2 cups"]
    ["carrot" "1 medium"]
    ["broccoli" "1 1/2 cups"]
    ["garlic" "3 cloves"]
    ["ginger, minced" "1 Tablespoon"]
    ["peanuts, roasted" "1/2 cup"]
]
RECIPE-PROCEDURE: {
Cook rice.

Cut seitan into strips.

Whisk together vegetable broth, mirin, hoisin sauce,
soy sauce, sugar, cornstarch, sesame oil, sriracha sauce.

Heat canola oil in wok.

Cook seatan until browned.

Add onions, carrots, cook about three minutes.

Add broccoli, garlic, ginger, cook about two minutes
until broccoli is bright green.

Stir in sauce.

Cook until sauce is glossy.

Serve over rice.

Top with peanuts.
}
RECIPE-NOTES: {
Tofu works instead of seitan for the gluten-intolerant.

Six cups of broccoli seems like a better amount.

Use at least two carrots.

To make it oil-free, open an 8-ounce box of vegetable
broth and use about half of it for the stir fry, and the
other half as directed.
}