Torre's Seitan Stir-Fry

If you need rice, cook 2/3 cup dry brown rice in 1 1/3 cups water until tender, or warm up 2 cups of leftover cooked rice.

Slice the bell pepper and bok choy, mince the garlic, grate the ginger and slice the green onion.

Whisk the soy sauce, sesame oil, maple syrup, cornstarch and water together in a small bowl.

Heat the avocado oil in a large skillet or wok over medium-high heat. Add the seitan and sear until browned at the edges.

Add the garlic, ginger, bell pepper and snap peas. Stir-fry until the vegetables brighten.

Pour in the sauce, add the greens and toss until the greens wilt and the sauce turns glossy.

Spoon the stir-fry over the brown rice and top with the green onion and sesame seeds.