------------------------RON PICKARSKI'S _FRIENDLY_FO------------------------
  1 3/8 oz (1 package) dried, sliced

           Shiitake mushrooms (or 1 to
  1 1/2 c  Reg.)

      2 c  Water*

      3 T  Tamari*

      2 c  Flaked  seitan

      1 c  Diced onions

    1/2 c  Diced red bell peppers

      2 T  Sesame oil (To saute. Use

           Apropriate replacement)
      2 T  Minced garlic

      2 T  Chopped basil

    1/2 c  Diced green bell peppers

    1/4 c  Sherry

      2 c  Water

      3 T  Barley miso or other dark

           Miso
      2 T  Tomato paste 

           (tomato is never just
           'optional' MC)
      1 T  Tamari 

    1/4 c  Arrowroot, disolved in 1/4

        c  Water.
  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 1/4 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.
  From: mcarpent@sescva.esc.edu (MARK CARPENTER). Fatfree Digest [Volume 1
  Issue 1] July 22, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.