Seitan Pepper Steak

Ingredients

 * ron pickarski's _friendly_fo
 * 1 1/3 oz (1 package) dried, sliced
 * shiitake mushrooms (or 1 to
 * 1 1/2 cup reg.)
 * 2 cup water*
 * 3 tbsp tamari*
 * 2 cup flaked seitan
 * 1 cup diced onions
 * 1/2 cup diced red bell peppers
 * 2 tbsp sesame oil (to saute. use
 * apropriate replacement)
 * 2 tbsp minced garlic
 * 2 tbsp chopped basil
 * 1/2 cup diced green bell peppers
 * 1/4 cup sherry
 * 2 cup water
 * 3 tbsp barley miso or other dark
 * miso
 * 2 tbsp tomato paste
 * (tomato is never just
 * 'optional' mc)
 * 1 tbsp tamari
 * 1/4 cup arrowroot, disolved in ¼
 * c water.

Directions
If you are using the shiite mushrooms, place them in a bowl and cover them with hot water. Soak until soft (about 30 minutes). Then place the soaked mushrooms in a pot with 2 cups of water (use the soaking liquid) and 3 tablespoons tamari. Simmer, uncovered, for 30 minutes, and set aside. Saute" the seitan, mushrooms, onions, and red bell peppers in the oil (i guess that would be water here...mc) along with the garlic and basil. When the vegetables are tender (half cooked), add the green bell peppers, sherry, and 1.75 cups water. Mix the miso and ¼ cup water, along with the tomato paste and the tablespoon of tamari, if you wish. Add to the saute"ed vegetables. Add the dissolved arrowroot and continue to simmer, while sirring constantly, until the sauce has thickened. Serve the seitan pepper steak with noodles, rice, or mashed potatoes