Mongolian Seitan (Vegan Mongolian Beef)

After pan frying the seitan and veg ,I took off the heat and poured into the sauce and let the seitan soak up the flavours. Then once I'd dealt with the other components of the meal, I added that back to the pan to warm up and thicken. It was a bit salty, but not overly so. I used light soy sauce and fresh ginger and garlic; and made sure to balance it out a bit with sugar before the final testing. It was okay, but I've had nicer sauces of this name

Would give it a neutral if possible in this app, however I don't want to mess the rating up as I do believe this taste is unique and it's just not that much for me. It is combination of very sweet and very salty (and yes I used low sodium soya) and I would not recommend serving it with anything but rice as combining it with anything less bland makes it really overlyflavored (also thought about going for soya pieces instead of seitan which would have been a grave mistake and it would be extremely salty). I can see myself making it again sometime, but right now I feel like it was too intense flavor wise to make it into my recipe book. Would recommend trying it at least once though.

I used a pre-made Mongolian sauce, marinated the seitan for an hour, and tossed the pieces in 1/4 cup of cornstarch before crisping. This is amazing and quick!

Too salty