mix two Tablespoons of the broad bean paste, one Tablespoon soy sauce, one teaspoon sugar and one Tablespoon Shaoshing wine
Prep the veggies
Peel and roughly chop one Tablespoon of fresh ginger
Roughly chop red and green bell peppers
Clean the green onions. Cut off the roots. Remove the top inch or so of the green part. Peel off any ugly looking parts. Then wash thoroughly. Cut into two inch pieces. Separate the white and green parts.
With the pan on medium heat add one Tablespoon of oil.
Add the seitan and turn the heat up to medium high to high. Cook the seitan until it gets some nice brown color. Remove from the pan and sit it aside.
Add 1/2 Tablespoon of oil to the pan on medium heat. Into the oil add the chopped ginger. Let the ginger cook in the oil for thirty to forty five seconds.
Add the bell peppers and cook for two minutes.
Add the white part of the green onions, cook for one minute.
Add the seitan and stir.
Add the sauce and mix until everything is coated.
Then add the green onions and cook for one minute.