Seitan caramelizes in a hot wok before snow peas, carrots, ginger, and garlic join for a crisp-tender stir-fry, all glossed in a maple-orange-shoyu glaze thickened with arrowroot and finished with cashews and scallions.
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In wok, heat oil over medium-high flame. Add seitan and until caramelized.
Add onions and until lightly caramelized. Add carrots and continue until carrots are just tender. Add garlic, ginger, snow peas, and red pepper flakes. Continue to until all vegetables are tender but crisp.
In small bowl, combine all glaze ingredients and whisk to combine. Pour glaze over vegetables and seitan. Mix to combine, cooking until mixture thickens and all ingredients are evenly coated.
Drizzle with toasted sesame oil and garnish with cashews and scallions.
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