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Whisk lemon juice, soy sauce and cornstarch together in small bowl. Set aside.
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Heat 1 tbsp. vegetable oil and 1 tbsp. sesame oil in large skillet or wok over medium-high heat. Add seitan strips and stir fry until the outsides begin to brown and crisp up, about five minutes. Remove from skillet and transfer to a plate.
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Add remaining ½ tbsp. vegetable oil, along with ginger, garlic, mushrooms and peppers to skillet. Stir fry until mushrooms soften a bit and begin to brown, about two minutes.
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Add seitan back into skillet, along with lemon-soy sauce mixture. Toss to get everything coated. You can add a tablespoon or two of water if needed to distribute the sauce evenly.
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Stir fry another 2-3 minutes, until seitan and veggies are well coated and most of the liquid has cooked off.
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Serve over rice, topped with scallions and sesame seeds.