Mandarin Veggie Scallops

You can use Loma Linda Vegetable Scallops or Heritage Health Foods Vege-Scallops in this dish. They are both vegan high-protein, low-fat seitan products that are ideal for long-term storage on your pantry shelf.

Serves 3.

Ingredients:

• 3 c egg noodles or vegan wide noodles
• 1 Tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1 c veggie scallops (see note above), sliced in 1/4 inch “coins”
• 1/2 medium onion, sliced
• 3 stalks celery, sliced on diagonal
• 1/2 c red bell pepper, chopped
• 2 cloves garlic, minced
• 1 inch knob of ginger root, peeled, minced
• 1 serrano chile pepper, seeded, minced
• 1 (15 oz) can mandarin oranges
• 1 1/2 tsp soy sauce
• 1 1/2 tsp corn starch
• 1 tsp vegan chicken style broth mix

Directions:

1. Boil a medium pot of salted water. Cook noodles according to package directions while proceeding with recipe.
2. In a deep heavy pot or wok, warm the vegetable oil and sesame oil over medium heat.
3. Add veggie scallop slices and spread in a single layer. Brown on the first side, turn and brown the other side. (This takes about 6-8 minutes.) Remove to a holding dish.
4. In the same pot/wok place the onion, celery, and red bell pepper. Stir fry about 3 minutes. Add garlic, ginger and chile pepper. Stir fry another minute.
5. Add back the veggie scallops.
6. Drain mandarin oranges, reserving liquid. Into a beaker, mix the orange liquid with the soy sauce, corn starch and broth mix , whisking until dissolved. Add this liquid to the pot and stir quickly until thickened and smooth.
7. Gently stir in the mandarin oranges and heat briefly.
8. Spoon scallop mixture over the cooked noodles and serve hot.